* Exported from MasterCook II * Spaghetti Squash (Vegan) Recipe By : John Trinterud Serving Size : Preparation Time : Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lg Spaghetti squash 4 oz Sun dried tomatoes -- - up to 8 oz, soften in a bowl - of boiling water for no more - than 2 minutes 2 Shallots -- up to 4, chopped 2 cl Fresh garlic -- up to 4, chopped 1/2 Green bell pepper -- - coarsely chopped 1/2 Red peppers -- or more, - coarsely chopped 1/4 c Olive oil -- up to 1/3 c, - high quality 1 tb Balsamic vinegar -- up to 3 tb 2 bn Fresh basil -- leaves only 1 ts Cumin Lemon pepper -- to taste Oregano -- to taste Carefully split squash lengthwise with a heavy knife, scrape out and discard seeds. Easiest cooking method is in the microwave, but bake it if you wish. For the microwave, place 'inside up' in rectangular glass dish, add 1/4 cup of water in the dish. Cover with plastic wrap and cook on high for about 10 minutes, or until just 'al dente'. While it's cooking, let's make the 'sauce.' Saute garlic and shallots in olive oil with bell pepper until just tender--don't brown. If you're using fresh red peppers, add these now. Coarsely chop red peppers (if using canned ones) and tomatoes, add to pan with cumin, lemon pepper, and oregano. Add basil and balsamic vinegar at the last minute, and cook only until the basil just wilts. Assembly: To assemble, scrape the squash halves 'across' (as in horizontally) to free the 'spaghetti'--try and keep it fluffy, place in serving dish. We use a large shallow pasta bowl. Pour the sauce over the squash and fold in--serve immediately. Keeps well, rewarm in microwave. Note: Too much bell pepper will overpower the dish. - - - - - - - - - - - - - - - - - -