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Modifying Recipe "Spaghetti Stuffed Pitas"
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Category:
Appetizers
Beverages
Breads
Desserts
Main Dishes
Misc
Sauces
Side Dishes
Soups
Ingredients:
1/2 of a large spaghetti squash 1 medium zucchini grated 1 cup tomato sauce (or 1 6 oz. can tomato paste + 2 oz water) 1 tsp dried basil 1 tsp dried oregano 1 tsp garlic powder (or two cloves finely chopped fresh) 1/4 tsp of both salt and peper or to taste
Directions:
Cut spaghetti squash in half length-wise. Carefully scrape out seeds, but do not cut into the body of the squash. Place half squash cut side down in a pot with 2 inches water, cover and boil for 20 minutes. With fork, scrape out squash to produce spaghetti-like strands. A thin, hard shell will be left. In a large bowl, add spaghetti squash, tomato sauce, grated zucchini and spices. Mix well and spoon into a casserole dish, top with nutritional yeast, a little more garlic powder and splash some hot sauce on to taste. Bake at 350 degrees for 20 minutes or until done. Stuff in toasted pita shells and serve warm.
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