ShaindyN06/21/11




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






  • SERVING/YIELD
    -


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #8918





















  • ShaindyN




  • ShaindyN








INGREDIENTS













  • 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.















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