This is a filling, healthy side dish or serve as an appetizer. Credit to Estee Kafra and the binah magazine for publishing this recipe








  • ShaindyN

  • ShaindyN


  • 1 large spaguetti squash, cut in half lenghtwise, membranes re

  • - SAUCE:

  • 2 Tbsp cooking oil

  • 3 garlic cloves, crushed

  • ½ green peppers, chopped

  • ½ red peppers, chopped

  • 6 mushrooms, chopped

  • 1 medium sized red onion, chopped

  • 2 stalks celery, finely chopped

  • - pinch of black pepper

  • 2 Tbsp mushroom soup mix

  1. Preheat oven to 425F.

  2. Brush the flesh of the squash with olive oil and place face up on a lined baking sheet. Bake uncovered for 45 minutes or until soft. Cool to room temperature. Using a fork, flake the squash into a bowl and set aside.

  3. For the vegetable sauce, heat oil in heavy saucepan. Brown garlic, then add the vegetables and saute for 2 minutes. Add the mushroom soup mix and black pepper and mix with the liquid from the vegetables. saute for a few more minutes over low heat until vegetables are softening.

  4. Pour on top of spaghetti squash and serve warm.

  5. NOTE: to make this recipe in advance, refrigerate spaghetti squash intact; seperate into strands before serving.Bring squash to room temperature. Warm the sauce and pour over teh spaghetti squash.




Please register or login to review.
There are no user reviews for this listing.

JJextensions Developed by JJExtensions
RADesign Designed by RADesign
zest CookKosher is a Zest Group project
Object not found!

Object not found!

The requested URL was not found on this server. If you entered the URL manually please check your spelling and try again.

If you think this is a server error, please contact the webmaster.

Error 404
Mon Sep 1 09:27:01 2014