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1 spaghetti squash, halved lengthwise and seeded
Preheat oven to 350°F. Place squash cut side down on roasting pan and bake until tender, about 45 minutes.
Heat grill pan, sprinkle with olive oil or spray, grill vegetables, turning occasionally, until tender. Add a splash of balsamic vinegar, salt and pepper to taste.
When squash is done, use a fork to gently separate the strands and place in large bowl with minced garlic. Toss with additional olive oil and then toss again with vegetables.
If desired, add about 1/2 cup prepared or homemade tomato sauce. Parmesan cheese can be freshly grated on top if you want it dairy.
Poster's Notes:
Posted by Sharon Kuritzky
Nutritional Info Per Serving: N/A
Assorted vegetables for use in a grill pan or on a grill (Portabella/Portobello mushrooms (sliced), broccoli, red bell pepper strips, red onion slices, etc.)
Olive oil
Garlic, 2 cloves minced
Balsamic vinegar
Prepared tomato sauce (optional)
I started using spaghetti squash during Passover a few years ago since it tastes much better than the matzo meal "pasta."