Subscribe Now: http://www.youtube.com/subscription_center?add_user=Cookingguide Watch More: http://www.youtube.com/Cookingguide Slow cooker tomato paste begi…
Video Rating: 1 / 5
Question by emrofseira: I lost a recipe of spagetti squash, sunflower seeds & spagetti in tomato sauce. Can anyone help me?
This recipe was delicious. There were other ingredients but I can’t remember them.
Thanks in advance for your help.
Best answer:
Answer by jayvader
Start from what you remember and Create your own
the worst that would happen is you have to make it many times and enjoy
Add your own answer in the comments!
Related Tomato Recipes Articles
SPAGHETTI SQUASH ITALIAN STYLE
1 lg. spaghetti squash (about 4 pounds)
1 tbsp. olive oil
1 medium-sized yellow onion, chopped fine
3/4 lb. mushrooms, sliced
1/3 c. dry white wine or water
2 (8 oz. each) cans tomato sauce
1 (1 lb.) can tomatoes, pureed with their juice
2 cloves garlic, minced
1/4 tsp. each dried basil, rosemary, and thyme, crumbled
1/4 tsp. black pepper
3 medium-sized carrots, peeled and sliced
2 1/2 c. broccoli florets
1 sm. zucchini (about 1/4 lb.) sliced
1/4 c. grated Parmesan cheese
2 tbsp. minced parsley
1 tbsp. unsalted sunflower seeds, toasted
Preheat oven to 350 degrees. Pierce the squash in several places with a small knife, set it on a baking sheet, and bake for 1 to 1 1/4 hours or until you can pierce it easily with a fork.
Meanwhile, heat the olive oil in a medium-sized saucepan over moderate heat for 1 minute. Add the onion and cook, uncovered, until soft – about 5 minutes. Add the mushrooms and wine and cook, covered, for 3 minutes. Mix in the tomato sauce, tomatoes, garlic, basil, rosemary, thyme and pepper, and simmer, covered, and cook for another 3 minutes. Add carrots and simmer 3 minutes more. Mix in broccoli and cook another 3 minutes. Stir in the zucchini and cook for 2 minutes or until tender but crisp.
When the squash is done, let it cool for 15 minutes, then halve it lengthwise and remove the seeds. Using a fork, scrape the flesh onto a platter. Warm up the vegetable mixture if necessary and spoon it over the squash. Sprinkle with the cheese, parsley and sunflower seeds.
Serves 4.
no clue sry
no
Sorry i can’t..
nope
i just need points