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Full Online Book HomeLearning KitchenVegetables - Spaghetti Squash Primavera
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Vegetables - Spaghetti Squash Primavera Post by :one_quenty Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1630

Click below to download : Vegetables - Spaghetti Squash Primavera (Format : PDF)

Vegetables - Spaghetti Squash Primavera

1 (3 lb.) spaghetti squash
3 large ripe tomatoes, seeded and finely chopped
1 large cucumber, diced
1 large red pepper, seeded and sliced into strips
1/2 cup fresh chopped parsley
1/2 cup fresh chopped basil
1/2 cup red onions, sliced into rings and halved
1/2 cup olive oil
juice of 1 lemon
1 clove garlic, crushed
salt and freshly ground pepper to taste
freshly grated Parmesan cheese to taste

Place the tomatoes, cucumber, red pepper, parsley, basil and onions into a large glass bowl.

Combine the oil, lemon juice and garlic and pour over the vegetables. Toss well then allow to marinate at room temperature while you are cooking the spaghetti squash.

When the squash is ready fork out the spaghetti strands, then toss with the marinated vegetables.
Season with salt and pepper and sprinkle with Parmesan cheese before serving.

To cook the squash: Wash thoroughly. Pierce in several places. Bake on cookie sheet uncovered at 350º F. for 11/2 hours. Turn at least once.

In microwave, cook 5 minutes on High per pound turning 3 times.
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Vegetables - Spaghetti Squash Salad Vegetables - Spaghetti Squash Salad

Vegetables - Spaghetti Squash Salad
1 (2 pound) spaghetti squah 3 tablespoons white or regular balsamic vinegar 2 teaspoons olive oil 1/4 teaspoon salt 1/4 teaspoon fresh ground pepper 12 cherry tomatoes, halved 1 green bell pepper, chopped 2 green onions, thinly sliced 2 tablespoons capers 2 tablespoons chopped fresh cilantro Pierce squash with a fork. Place in a glass pie plate. Microwave at High for 7 minutes. Turn squash and microwave for 11 minutes or until tender. Cool. Cut in half and discard seeds, and remove spaghetti-like strands with a fork, discarding shells. Whisk together vinegar and next 3 ingredients in a large bowl; add

Vegetables - Spaghetti Squash Lasagna Vegetables - Spaghetti Squash Lasagna

Vegetables - Spaghetti Squash Lasagna
1 large spaghetti squash 1/2 lb. ground beef 1/2 tsp. dried whole basil 1/8 tsp. garlic powder 1 (8 oz.) can tomatoes, undrained 1 (6 oz.) can tomato paste 1 (12 oz.) carton cream-style cottage cheese 1 egg, beaten 1/4 tsp. salt 1/4 tsp. pepper 1/4 cup grated Parmesan cheese 1/2 lb. sliced Mozzarella cheese Preheat oven to 350° F.Wash squash; pierce squash several times with a large fork. Place squash on a jelly roll pan or cookie sheet with 1/2 or 1-inch sides. Bake at 350º F. for 1 hour or until squash is tender. Allow squash to cool; cut