Italian Spaghetti Squash
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Why not let your garden (or supermarket produce department!) supply your main dish? It can be so abundant - or, as they say in Italy, abbondante!
What You'll Need
- 1 medium-sized spaghetti squash
- 2 medium-sized zucchini, sliced into ¼-inch thick rounds
- 1 medium-sized onion, chopped
- 1 cup sliced fresh mushrooms
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (16 ounces) light spaghetti sauce
What to Do
- Fill a soup pot with 1 of inch water and place the squash in the water. Bring to a boil over medium-high heat, cover, and cook for 25 to 30 minutes, or until tender.
- In a medium-sized saucepan that has been coated with nonstick vegetable spray, cook the zucchini, onion, mushrooms, garlic powder, salt, and pepper over medium-low heat for 8 to 10 minutes, or until tender. Add the spaghetti sauce and stir to blend; continue cooking until warmed through.
- When the squash is tender, remove it to a cutting board and allow to cool slightly, about 15 minutes. Cut the squash in half lengthwise then use a soup spoon to remove and discard the seeds. Scrape the inside of the squash with a fork, shredding it into noodle-like strands. Add the strands to the sauce and stir until thoroughly mixed and heated through. Serve immediately.
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