Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 good-sized spaghetti squash

  3. 4 ounces sun dried tomatoes*

  4. water for no more than two -- (2) minutes.

  5. 2 shallots --

  6. -- taste), chopped

  7. 2 cloves fresh garlic --

  8. -- chopped (2 to 4) 1/2 green bell pepper -- coarsely chopped.

  9. 1/2 or more of red peppers -- coarsely chopped

  10. 1/4 cup good olive oil -- (1/4 to 1/3)

  11. 1 tablespoon balsamic vinegar -- (1 to 3)

  12. 2 bunches fresh basil -- (leaves only)

  13. 1 teaspoon cumin

  14. lemon pepper and oregano -- to taste

Instructions Jump to Ingredients ↑

  1. * soften in a bowl of boiling waterProcedure:

  2. Split squash lengthwise with a heavy knife (careful!!), scrape out and discard seeds. Easiest cooking method is in the microwave, but bake it if you wish. For the microwave, place 'inside up' in rectangular glass dish, add 1/4 cup of water in the dish.

  3. Cover with plastic wrap and cook on high for about 10 minutes, or until just 'al dente'. While it's cooking, let's make the 'sauce.'

  4. Sauté‚garlic and shallots in olive oil with bell pepper till just tender - don't brown. If you're using fresh red peppers, add these now.

  5. Coarsely chop red peppers (if using canned ones) and tomatoes, add to pan with cumin, lemon pepper and oregano.

  6. Add basil and balsamic vinegar at the last minute, and cook only till the basil just wilts.

  7. Assembly:

  8. To assemble, scrape the squash halves 'across' (as in horizontally) to free the 'spaghetti' - try and keep it fluffy, place in serving dish. We use a large shallow pasta bowl. Pour the sauce over the squash and fold in - serve immediately. Keeps well, rewarm in microwave.

  9. Note: too much bell pepper will over


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