*  Exported from  MasterCook II  *
 
                             Spaghetti Squash (vegan)
 
 Recipe By     :jrt@PacBell.COM (John Trinterud)
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 	      1 	       good-sized Spaghetti Squash			  
 	      4 	       to 8 oz sun dried tomatoes - soften in a bowl of
       boiling
 						water for no more than two (2)
			minutes.		  
 	      2 	       to 4 shallots (more or less to taste) -- chopped   
 	      2 	       to 4 cloves fresh garlic (more or less to  --
       chopped	 
 	  1/2		     green bell pepper -- coarsely chopped.		  
 	  1/2		     or more of red peppers -- coarsely chopped 	  
 	  1/4		     to 1/3 C good olive oil				  
 	      1 	       to 3 T balsamic vinegar				  
 	      2  bunches       fresh basil -- (leaves only)			  
 	      1  t	       cumin						  
 						lemon pepper & oregano -- to
			taste			   
 
 
 Procedure:
 
 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.
 
 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.'
 
 Saute 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.
 
 Coarsely chop red peppers (if using canned ones) and tomatoes, add to pan
 with cumin, lemon pepper and oregano.
 
 Add basil and balsamic vinegar at the last minute, and cook only till the
 basil just wilts.
 
 Assembly:
 
 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.
 
 Note: too much bell pepper will overpower the dish
 
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