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Recipe to Print-Spaghetti Squash with Garden Vegetable Sauce - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Spaghetti Squash with Garden Vegetable Sauce - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: 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 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 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.

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