RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6143
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| Recipe Name: |
Spaghetti Squash with Garden Vegetable Sauce - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Meat |
| 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: |
$2.18
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| 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: |
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Ingredients:
0.25 Cup oil, olive
3 6-ozs chicken breast, boneless, skinless 1/2 inch dice
2 Cups mushrooms thickly sliced
1 to taste salt and pepper
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Directions:
Bring large pot of water to a boil. Add Spaghetti squash and cook until fork tender - 20-30 minutes. When done, remove to cool.
Head olive oil in a large saute pan oven medium heat. Add chicken, onion and eggplant. Cook stirring occasionally until the onion is soft (about 10 minutes).
Stir in mushrooms, celery and bell pepper. Cook until celery is still crisp (about 4 minutes).
Add remaining ingredients, except cheese. Simmer uncovered for about 20 minutes until sauce thickend slightly. Remove bay leaf.
Meanwhile, cut squash in half lengthwise. Remove seeds and pull strands with a fork. Place on a platter, top with sauce and serve with cheese. |
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| Nutrition per Serving: |
| Calories: |
0 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.00 |
| Fiber: |
0.00 |
Sodium: |
0.00 |
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