Mr Libido Incognito wrote:
> Damsel in dis Dress wrote on 28 Oct 2006 in rec.food.cooking
>
>> On Sat, 28 Oct 2006 17:48:09 GMT, "kilikini"
>> > wrote:
>>
>>> Well, that's a thought! I'll need to e-mail you about another
>>> thing. We just bought some spaghetti squash (I hope that's on the
>>> diet!) and I was wondering what to do with that, too. I know that
>>> you'll know, Jill.
>>
>> Cut it in half lengthwise and scrape out the seeds. Bake in a 350F
>> oven for 45 minutes to an hour. Scrape the flesh out. Salt, pepper,
>> and eat. Also good with curry powder.
>>
>
>
> I bake this in my oven...
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Southwest Style Spaghetti Squash
>
> none
>
> 1 (2 1/2 - 3 1/2 lb.) spaghetti squash
> 1 c. chopped red and or green sweet pepp; er
> 1/4 c. chopped onion
> 1/4 c. chicken broth
> 2-4 tbsp. snipped fresh cilantro or 2-4 tsp.; dried cilantro, crushed
> 1 tbsp. olive or cooking oil
> 1 tbsp. balsamic vinegar or cider vinegar
> 1 clove garlic, minced
> 1/4 tsp. salt
> 1/4 tsp. ground cumin
> 1/2 c. sliced pitted ripe olives
> 1/3 c. coarsely chopped peanuts
>
> Halve squash; discard seeds. Place, cut side down, in a 12' x 7 1/2'
> x 2' microwave safe baking dish. Add 2 tablespoons water to dish.
> Cover with vented microwave safe plastic wrap. Microwave on 100%
> power (high) for 15 to 20 minutes (low wattage oven, 20 to 25
> minutes) or until tender, rearranging once. Drain; set aside.
>
>
>
> In a 2 quart microwave safe casserole combine next 9 ingredients.
> Cook, covered on high for 3 to 4 minutes or just until tender,
> stirring once.
>
> Use a fork to shred and separate squash pulp into strands, reserving
> shells. In the casserole toss squash pulp, pepper mixture and olives
> until coated. Cook, covered on high for 2 to 3 minutes or until heated
> through. Transfer into squash shells. Sprinkle with peanuts. (I don't
> go the squash shell route)
>
> Makes 6 to 8 servings.
>

Now that sounds different!

kili

http://www.caringbridge.org/view/kilikini