Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lb Spaghetti squash
Vegetable cooking spray
1 lb Eggplant; peeled/cut
-into 1/2" cubes
1 sm Onion; chopped
2 lg Cloves garlic; minced
28 oz Tomatoes; undrained
-and coarsely chopped
6 oz Tomato paste
1 ts Dried Italian seasoning
1/2 ts Dried whole basil
1/2 ts Pepper
1/4 c Grated Parmesan cheese

Wash squash; pierce several times with a large fork. Place squash in a
baking pan. Bake at 350 degrees for 1 hour and 15 minutes or until
squash is tender. Allow squash to cool; cut squash in half, and
remove seeds.

Using a fork, remove spaghetti-like strands; place strands in a
12-inch by 8-inch by 2-inch baking dish, and set aside.

Coat a large skillet with cooking spray; place over medium-low heat
until hot.

Add eggplant, onion and garlic to skillet; cover and cook 10 minutes,
stirring occasionally. Stir in remaining ingredients except Parmesan
cheese.

Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Pour
sauce over squash strands in baking dish; cover loosely, and bake at
350 degrees for 20 minutes or until thoroughly heated.

Sprinkle with Parmesan cheese before serving. Yield: 6 servings
(about 137 calories per serving).

The Columbian, January 16, 1996

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