Mock Spaghetti and SaucesSpaghetti Squash Primavera (Arlene)1 spaghetti squash Using sharp knife, split spaghetti squash in half lengthwise and remove seeds. Microwave skin-side down at high power for 12-15 minutes (depending on your microwave). Rotate half way through and cook until tender (insert small knife into squash to test). Sauté garlic and onions in a non-stick pan until they release their fragrance. Add the remainder of the veggies and sauté for about 5 minutes at medium heat until the veggies start to release their juices. The onions should not get brown. Add tomatoes and stir. Simmer at low to medium heat until the excess liquid is evaporated. While the sauce is reducing, you can play with the seasonings until you get something you like. Using oven mitts, remove squash from microwave and place on large platter. Keep the mitts on while you take a large fork and flake the squash into pasta-like strands. Use a lengthwise motion--if you have never seen this before you will be amazed how pasta-like this becomes. Top squash with sauce and enjoy. Norma's Marinara Sauce1 large can of Hunt's Diced tomatoes Place onion, pepper, and garlic in a Dutch oven and cook on low/medium heat. Stir constantly to leach out the juices for flavor. Do not let them brown as the garlic will get bitter. When these are soft, add the tomatoes. Allow everything to heat up and th en add the herbs. Simmer, stirring often, for an hour or more. Feel free to use the tomatoes of choice. I prefer Hunt's because it seems to taste less "raw" right from the can.
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