Spaghetti Squash
Ingredients
1-1/2 pounds spaghetti squash
1 medium onion, chopped
1 small green pepper
1 clove garlic, large, finely chopped
2 Tbsp. olive oil, or vegetable oil
4 medium tomatoes
1/2 tsp. salt
1/4 tsp. oregano leaves
1/4 tsp. basil leaves
1/4 tsp. fennel seeds
1/8 tsp. pepper
2 Tbsp. butter, or margarine
1/4 C. parmesan cheese
Cooking Instructions
Prick squash with fork. Cook at 400 degrees F. until tender, about 40 minutes. Add oil. In 3-quart saucepan over medium heat, cook and stir onion, green peppers and garlic until onion is tender, about 5 minutes. Stir in tomatoes, salt, oregano, basil, fennel and pepper. Simmer, uncovered, stirring occasionally, 5 minutes. Cut squash into halves; remove seeds and fibrous strings. Remove squash strands with two folks; toss with margarine and cheese. Spoon tomato mixture over squash. To Microwave: Pierce squash in several places to allow steam to escape. Place squash on paper towel in microwave. Microwave on high,100 percent, for 5 minutes; turn squash over. Microwave until tender, 4 to 6 minutes longer. Place onion, green pepper, garlic and oil in 1-1/2 quart microwave safe casserole; cover tightly. Microwave until onion is tender, 2 to 3 minutes. Stir in tomatoes, salt, oregano, microwave until hot, 2 to 4 minutes longer. Continue as directed.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)