*  Exported from  MasterCook  *
                         Pasta without Tomato - New
 Recipe By     : Pat H
 Serving Size  : 2    Preparation Time :0:20
 Categories    : Pasta                            Spaghetti Squash
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           spaghetti squash -- cooked
    2      ounces        rotini (pasta twists) -- three colors
    1      ounce         vermicelli -- broken
    1      whole         Lean Italian sausage link -- chopped
    1      teaspoon      extra virgin olive oil
      1/4  cup           chopped onions -- or more, to taste
    1      medium        carrot -- chopped
    1      stalk         fennel -- fresh, chopped
                         chicken broth or vegetable bouillon
    1      tablespoon    garlic -- crushed
    4      ounces        sliced mushrooms
      1/4  cup           fresh parsley -- diced
    1      tablespoon    Italian seasoning blend -- crushed
    1      medium        egg
    1      tablespoon    fresh basil -- chopped
    1      teaspoon      dried oregano
                         freshly ground black pepper
    2      tablespoons   parmesan cheese -- grated
                         cilantro leaves
 [1] Micro-cook the spaghetti squash or use left-over.
 [2] Cook pastas together.
 [3] Saute:   While the pasta is cooking, brown the sausage.  Add olive oil
 and onions, carrots, and fennel stalk (or 1/4 cup chopped celery).  Add
 chicken broth as needed to soften the vegetables.  Add garlic,  mushrooms,
 and Italian herbs.  Continue cooking and stirring until mushrooms are warmed
 (not limp).  Remove from heat but keep warm.  
 [4] Assemble:  Drain the pasta but do not rinse.  Put pasta back in the pot.
 Add squash and stir to mix.  Add the saute mixture to the pasta pot and
 stir. Beat one egg (or use 1/4 cup egg substitute). Turn on the heat.  Make
 a well in the center and . . .
 [5] Working quickly, over moderately high heat, pour the egg into the well
 and stir, constantly, to coat, bind, and cook the egg. Season with basil,
 oregano, more pepper, salt to taste, cilantro and parsely.  
 Serve with grated parmesan.
 COOKsNOTE: Freeze the sausage, then chop it.  Warm leftover squash when
 draining the pasta (do not put cooked squash in boiling water again). Keep
 this dish warm in 300 deg oven (not stove top).  Last served 23 Ap 96 with
 sweet-bitter salad (Bob liked).  Next time try ... Broccoli Rabb; ground
 turkey with fennel seed.
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 Suggested Wine: wine
 NOTES : Strands of spaghetti squash add flavor and crunch to rotini and
 vermicelli --a fast meal