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Spaghetti Squash W/ Sun Dried Tomatoes

  • 1 spaghetti squash
  • 1 to 2 oz sun dried tomatoes, softened in a bowl of boiling water
  • 2 to 4 shallots, chopped
  • 2 to 4 cloves fresh garlic, chopped
  • 1/2 green bell pepper, coarsely chopped
  • 2 red bell peppers, charred, peeled, seeded
  • 1/4 to 1/3 cup olive oil
  • 1 to 3 T balsamic vinegar
  • 2 bunches fresh basil leaves
  • 1 t cumin, plus some lemon pepper & oregano

Split squash lengthwise with a heavy knife (careful!!), scrape out and discard seeds. Easiest cooking method is in the microwave, but bake it if you wish. For the microwave, place 'inside up' in rectangular glass dish, add 1/4 cup of water in the dish. Cover with plastic wrap and cook on high for about 10 minutes, or until just 'al dente'. While it's cooking, let's make the 'sauce.' Saute garlic and shallots in olive oil with bell pepper till just tender - don't brown. If you're using fresh red peppers, add these now. Coarsely chop red peppers (if using canned ones) and tomatoes, add to pan with cumin, lemon pepper and oregano. Add basil leaves and balsamic vinegar at the last minute, and cook only till the basil just wilts. To assemble, scrape the squash halves horizontally to free the strands - try and keep it fluffy, place in serving dish. Pour the sauce over the squash and fold in - serve immediately. Keeps well, rewarm in microwave.

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