Spaghetti Squash with Basil and Red Peppers

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            FOOD FUNNY
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Thanks to generous contributor Anna Welander of Uppsala, Sweden for
these:

You Might Be a Bad Cook If...

Your microwave display reads "TILT!"

Your dog goes to the neighbors' to eat.

Your kids know what exactly peas porridge in a pot nine days old
tastes like.

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            TODAY'S RECIPE
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Spaghetti squash, also known as vegetable spaghetti in some parts of
the world, can be watery and tasteless unless cooked properly. Most
recipes would have you boil or steam the squash, but I prefer to bake
it as in this recipe.

Spaghetti Squash with Basil and Red Peppers

1 spaghetti squash, about 2 lbs (900 g)
3 Tbs (45 ml) extra-virgin olive oil or butter
2 medium red bell peppers (capsicum), cored,
seeded, and thinly sliced
Salt and freshly ground pepper to taste
1/3 cup (80 ml) fresh basil leaves, very thinly
sliced (chiffonade)
1/4 cup (60 ml) toasted pine nuts (pignoli)

Prick the squash four or five times with the tip of a knife to prevent
it from bursting and bake in a 350F (180C) oven until soft to the
touch, 45 minutes to 1 hour. Slice the squash in half immediately to
stop the cooking and separate the strands of flesh by "combing" them
with a fork, scooping them out until only the skin remains. Heat the
oil in a skillet over moderate heat and saute the peppers until
slightly tender, about 3 minutes. Combine the squash, peppers, salt,
and pepper in a bowl and toss to mix well. Sprinkle with basil
chiffonade and top with toasted pine nuts. Serves 4 to 6.
Received on Thu Jan 15 06:01:16 2004