Thursday, August 21, 2008


~ allrecipes

1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 T. minced garlic
2 14 oz. cans stewed tomatoes
1 T. dried basil
1 cube vegetable bouillon
black pepper to taste
15 oz. can black olives, chopped
1 c. shredded mozzarella
1 c. shredded parmesan cheese

Preheat oven to 325 degrees. Spray baking sheet with cooking spray. Place squash halves cut side down on the baking sheet. Bake 35 minutes in preheated oven, or until a knife can be easily inserted. Remove from oven and cool.

Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, sauté the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.

Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of strands, olives, and mozzarella. Repeat layers until shells are full or all ingredients are used. Top with parmesan. Bake 20 minutes in preheated oven or until parmesan melts.

Notes: You could easily cook the squash in the microwave rather than the oven. I tweak it by using 1/2 an onion and some dried minced onion (not 1 whole onion), 1 drained can of diced tomatoes and 1 can tomato sauce (not 2 cans of stewed tomatoes), Italian (not vegetable) bouillon, Italian seasoning, (rather than basil) and some cottage cheese. I baked it in an 11x7 pan instead of the shells. If you really want to simplify things, then use store-bought sauce. It still tastes great!

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