RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4288
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| Recipe Name: |
Eggplant Spaghetti Squash - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Pareve |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.68
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Sauce is to be served over cooked and shredded spaghetti squash
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Ingredients:
28 Ounce(wt)s tomatoes, crushed
2 Tablespoons basil, fresh chiffonade
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Directions:
Preheat the broiler:
Lightly coat the eggplant slices with olive oil cooking spray. Place on a broiler-pan rack and broil until eggplant slices are brown on both sides. Remove the eggplant slices from the oven and cut into 1? pieces.
Heat the oil in a 3-quart saucepan over medium heat. Add the onion and garlic and cook for 3 minutes, or until tender. Stir in the tomatoes (with juice), tomato paste, and basil. Cook, stirring to break up the tomatoes, for 5 minutes, or until the mixture begins to boil. Reduce the heat to low, partially cover, and simmer, stirring occasionally, for 15 minutes.
Add the eggplant, stir to combine, and simmer for another 5 minutes. |
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| Nutrition per Serving: |
| Calories: |
134 |
Total Carbs: |
23.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
3.8 |
Protein: |
1.38 |
| Fiber: |
0.33 |
Sodium: |
291.55 |
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