Saturday, September 25, 2010

Veggie "Spaghetti" Squash with Sauce


2 T oregano
2 T basil
2 28oz can diced or whole tomatoes
1/4 - 1/3 large sweet onion - about a half cup, chopped
2 cloves garlic, minced
2 T olive oil

In a medium pot heat olive oil over medium. Saute garlic and onion a few minutes till tender. Add in oregano and basil and stir around a few seconds till heated. Add tomatoes, and heat over high for awhile till tomatoes start to break down. Mash them around to help the process. Then turn the sauce to low and let simmer till you're ready to eat. The longer the better, but you can use it in about 15 minutes.

Veggie "Spaghetti"

2 T olive oil
2 cloves garlic
1/4 c pine nuts
1 to 1 1/2 c mushrooms, crimini or button, sliced
2 large or 3 small yellow squash grated into matchstick pieces
(use a food processor or mandolin)
2 cups loose fresh spinach, chopped
1/4 c parmesan cheese

Heat olive oil over medium in a good sized pan. Toast pine nuts in it, stirring till brown, remove to a bowl. Add a little more olive oil and mushrooms. Stir around a minute or two till tender but not soggy. Add to pine nuts. If necessary coat pan again with a little olive oil. Add squash, spinach, italian seasoning, and salt and stir around till just barely tender but not mushy. Add to mushrooms and pinenuts. Stir in parmesan. Serve hot with sauce over top. Sop up extra sauce with bread or rolls.

Serves four.