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Category: Squash
Prep Time: Cook Time: Total Time:
For the Squash:
1 spaghetti squash, cut in half
1 teaspoon lavender honey
3 teaspoons softened whole butter, cut into pieces
to taste salt
to taste freshly ground black pepper
For the Vegetables:
1/2 cup virgin olive oil
1 medium size eggplant, cut in half lengthwise, then into half moon shapes
1 medium size red onion, peeled, cut into large dice
8 cloves fresh garlic, peeled, thinly sliced
3 medium size vine ripened tomato, cut into approximately 12 pieces each
1 large red or yellow pepper, roasted, peeled, seeded and cut into large dice
3 portobello mushrooms, stemmed, "gills" removed and cut into approximately 8 wedges each
3 teaspoons flat leaf parsley, minced
8 leaves fresh basil, cut into thin strips
salt and pepper, to taste
Pre-heat oven to 375 degrees. Place squash, cut side down, on a baking sheet pan. Cover bottom of pan with about one half inch of water. Bake squash until fork tender (approximately 35 minutes).
Meanwhile, heat oil over medium heat in large saute pan. Fry eggplant slices until golden brown on each side. Add onion and garlic. Cook onion until translucent, stirring occasionally. Add tomato and continue to cook until soft. Add bell peppers and mushrooms. Mix well with other ingredients and cook for three minutes longer. Add parsley, basil, salt and pepper. Blend well with other ingredients, set aside and keep warm.
When squash is tender, allow to cool until able to handle. Discard seeds and remove squash strands with a fork into a mixing bowl. Pour in honey, add butter and season with salt and pepper. Gently mix. Mound squash strands on platter, top with vegetable mixture and serve.
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BAKED SPAGHETTI SQUASH WITH MEDITERRANEAN STYLE VEGETABLES
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Category: Squash
Prep Time: Cook Time: Total Time:
For the Squash:
1 spaghetti squash, cut in half
1 teaspoon lavender honey
3 teaspoons softened whole butter, cut into pieces
to taste salt
to taste freshly ground black pepper
For the Vegetables:
1/2 cup virgin olive oil
1 medium size eggplant, cut in half lengthwise, then into half moon shapes
1 medium size red onion, peeled, cut into large dice
8 cloves fresh garlic, peeled, thinly sliced
3 medium size vine ripened tomato, cut into approximately 12 pieces each
1 large red or yellow pepper, roasted, peeled, seeded and cut into large dice
3 portobello mushrooms, stemmed, "gills" removed and cut into approximately 8 wedges each
3 teaspoons flat leaf parsley, minced
8 leaves fresh basil, cut into thin strips
salt and pepper, to taste
Pre-heat oven to 375 degrees. Place squash, cut side down, on a baking sheet pan. Cover bottom of pan with about one half inch of water. Bake squash until fork tender (approximately 35 minutes).
Meanwhile, heat oil over medium heat in large saute pan. Fry eggplant slices until golden brown on each side. Add onion and garlic. Cook onion until translucent, stirring occasionally. Add tomato and continue to cook until soft. Add bell peppers and mushrooms. Mix well with other ingredients and cook for three minutes longer. Add parsley, basil, salt and pepper. Blend well with other ingredients, set aside and keep warm.
When squash is tender, allow to cool until able to handle. Discard seeds and remove squash strands with a fork into a mixing bowl. Pour in honey, add butter and season with salt and pepper. Gently mix. Mound squash strands on platter, top with vegetable mixture and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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