Cashew-Vegetable "Spaghetti"

1 med. spaghetti squash
1 med. onion - chopped
3-4 lg. cloves garlic - minced
⅔c cashews - whole or pieces
1T Tuscan flavored olive oil
4-6oz. liquid*
1c Ajvar 

Put the squash in a 9x9" glass pan.  Poke it several times with a fork, making sure it goes in at least half way.  Microwave on 70% power for 15-20 minutes.  Let cool.  Meanwhile, sauté the onion, garlic and cashews in the oil until the cashews are browning and the onions are translucent.  When this is simmering and snapping, add about half of the liquid.  I'd recommend *beer or white wine, but you could also use vegetable broth or even water.  When the sauce starts to bubble again, add the remaining liquid, and finally the Ajvar.  Stir and bring back to a simmer.

When the squash is cooled, cut it in half, lengthwise and carefully, scoop out the center area containing the seeds.  Once the seeds; and associated stringiness; are gone, scrape the 'spaghetti' out of the squash shell, into the 9x9" glass pan.  Spread the sauce over the spaghetti and bake 20 minutes at 350° or microwave at 70% power for 15 minutes.  Serve as is or sprinkle with grated cheese. . .Lin

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