For
The Love of Your Heart
Easy Esselstyn Diet Recipes with Pictures: Baked Spaghetti Squash with
Mushrooms
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Dinner |
Baked Spaghetti Squash with Mushrooms and Eggplant Sauce |
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Posted by:
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Dinner
This is an utmost delicious dinner that is easy to
prepare. |
Served
Baked spaghetti squash and eggplant both harvested at the CSA farm offer a not expected rich and tasty combination. Each combined with either with mushrooms and nutritional yeast or with green tomatoes and parsley made this dinner an absolute must-try. |
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Get in Advance: 1 spaghetti squash 1 eggplant 3 green tomatoes ½ cup of low-salt low-fat vegetable broth 3 garlic clove, minced (1 tablespoon) ½ cup of parsley, chopped 1 table spoon of cumin ½ of a ¼ teaspoon white pepper ½ lb of sliced mushrooms ½ cup of nutritional yeast Have On Hand: |
Ingredients
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Recipe (Modified
to Esselstyn diet from What Do You
Do With This Stuff, Walter Greist, Mill River
Valley Gardens CSA, North Haven, CT, 1998. Cook Books by Morris Press, pp 41, 42) For 3-Portions. Prep time 60 min. Preheat oven to 400 degree F Bake the
Spaghetti Squash Wash and cut the squash in half length wise Remove seeds with spoon Place on baking sheet face down into the preheated oven Bake for 45 min at 400 degree F While squash is baking Prepare Eggplant
Sauce Prepare the ingredients: Peel eggplant and cut into small cubes Cube green tomatoes Mince garlic In sauce pot sauté eggplant in ¼ cup of vegetable broth for 5 min Add tomatoes and garlic and sauté for another 10 min Add parsley and pepper, mix and set aside. Prepare Mushrooms In another sauce pan, sauté mushrooms in ¼ cup of vegetable broth for 5-10 min until soften. When squash is done Make “Spaghetti” Pull with a fork strands of squash from baked squash and gather in a serving bowl Mix carefully with mushrooms and nutritional yeast Place hot eggplant sauce in another serving bowl. Ready to Serve Serve hot |
Workplace Ready for preparing the vegies
Seeded half of spaghetti squash
Prepared halfs of spaghetti squash eady to be backed
for 45 minutes at 400 degree F
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Chopping peeled eggplants
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Chopping the green
tomatoes
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Ready to sauté mushrooms
and eggplant
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Green tomatoes and garlic
added to sautéed eggplant
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Prepared eggplant sauce
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Sauteed mushrooms
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Baked spaghetti squash
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Forking out the “spaghetti”
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Emptied half of squash |
Prepared “spaghetti” with mushrooms and nutritional yeast
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Prepared
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will add your contribution here. |
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