Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large spaghetti squash -- about 4 pounds
3 tablespoons olive oil
1 medium yellow onion -- finely chopped
3/4 pound mushrooms -- sliced
1 can tomato paste -- 6oz can
1 can low sodium tomatoes -- 1 lb, pureed
-- w/juice
3 cloves garlic -- minced
1/4 teaspoon rosemary -- crumbled
1/4 teaspoon thyme -- crumbled
1 tablespoon fresh basil -- chopped
1/4 teaspoon black pepper
12 pitted black olives -- sliced
3 medium carrots -- peeled, thinly
-- slice
2 1/2 cups small broccoli florets
1 small zucchini -- about 1/4 lb,
-- sliced
1/4 cup grated parmesan cheese
2 tablespoons minced parsley
1 tablespoon unsalted sunflower seeds -- toasted |
Preparation:
Heat oven to 350 degrees. Pierce squash in several places with a small knife, set it on a baking sheet and bake for 1 to 1 1/4 hours or until you can perce it easily with a fork. Meanwhile, heat olive oil in a medium size saucepan over moderate heat for 1 minute. Add the onion and cook, uncovered, until soft - about 5 minutes. Add the mushrooms and cook, covered, for 3 minutes. Mix in tomato paste, tomatoes, garlic, rosemary, thyme, basil, pepper and olives; simmer, covered, for 15 minutes. Add carrots and simmer 3 minutes more. Mix in broccoli and zucchini; cook for another 3 minutes or until tender but crisp. When squash is done, let it cool 15 minutes, then halve it lengthwise and remove seeds. Using a fork scrape the flesh onto a platter. Warm the vegetable mixture if necessary and spoon it over the squash. Sprinkle with cheese, parsley and sunflower seeds.
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