Title: Spaghetti Squash Primavera
Categories: Main dish, Vegetables
Yield: 4 Servings

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1 Spaghetti; (3 lbs) squash
3 tb Olive oil; divided use
2 Garlic clove; minced
1/2 c Mushrooms; sliced
2 lg Tomatoes; coarsely chopped
2 ts Dried oregano
2 tb Olives; chopped
2 tb Pine nuts
1 ts Salt
1/2 ts Pepper
1 c Romano cheese; shredded

Preheat oven to 375`F. Place spaghetti squash on a baing sheet. With point
of a knife poke several holes in squash. Bake until tender to center when
pierced with a knife, 55 to 60 minutes.

Cut squash open and let stand until cool enough to handle. Meanwhile, in a
large frying pan, heat 2 tbsp. olive oil over medium heat. Add garlic and
mushrooms and cook until mushrooms turn limp, 2 to 3 minutes. Add tomatoes,
oregano, olives, pine nuts, salt and pepper. Cook, stirring occasionally,
until most of liquid evaporates, 3 to 4 minutes. Set aside. When squash is
cook, discard seeds. With a fork, scoop out squash strands onto serving
platter. Toss with remaining tablespoon of olive. Reheat sauce if
necessary, and pour over squash. Sprinkle cheese on top. Serve hot. >From
"365 Ways to Cook Vegetarian" by Kitty Morse; Harper Collins Publishers.
Posted to JEWISH-FOOD digest by Nancy Berry on Apr
30, 1998