Title: Spaghetti Squash on the Half-Shell
Categories: Vegetables
Yield: 4 Servings

-----------------------------WALDINE VAN GEFFEN-----------------------------
8 oz Orzo; cook; drain, rinse,
-drain
2 ts Ex-virgin olive oil
1 md Onion; chop
2 Cloves Garlic; mince
1 ts Cumin
1/4 ts Cinnamon
1/2 ts Turmeric
1 md Tomato; chop
1 c Cooked lentils
1/2 bn Parsley; chop
1 Lemon; juice of
1 ts Kosher salt
2 Spaghetti squash; halve,
-seed
2 c Marinara sauce; opt

Heat oil in a nonstick skillet over medium heat. Add onions, garlic and
spices and cook, stirring occasionally, for 4 minutes or until onions are
light brown and soft. Add orzo, tomatoes and lentils; saute for 1 minute or
until all ingredients are combined well. Add parsley, lemon juice and salt;
remove from heat; set aside. Place squash halves in a micro-safe dish,
cut-side down in 1/2" water. Cover lightly with plastic wrap and micro HIGH
for 12 to 15 minutes or until nearly tender. Turn squash over, fill cavity
with a mound of orzo mixture; lightly cover dish and micro HIGH for 6 to 8
minutes or until heated through. Alternatively, squash can be placed
cut-side down in a shallow baking dish with 1/2" water, covered with foil
and baked in a 375~ oven for 45 to 50 minutes or until nearly tender. Turn
squash over, fill cavity with a mound of orzo mixture, cover dish and bake
for 30 minutes until heated through. Meanwhile, place marinara sauce in a
pan and cook over medium heat until heated through. Pour about 1/4 c sauce
onto each serving. Source: Times-Picayune, NOLA
Posted to JEWISH-FOOD digest by Nancy Berry on Apr
30, 1998