1 spaghetti squash
1 to 2 oz sun dried tomatoes, softened in a bowl of boiling water
2 to 4 shallots, chopped
2 to 4 cloves fresh garlic, chopped
1/2 green bell pepper, coarsely chopped
2 red bell peppers, charred, peeled, seeded
1/4 to 1/3 cup olive oil
1 to 3 T balsamic vinegar
2 bunches fresh basil leaves
1 t cumin, plus some lemon pepper & oregano
Split squash lengthwise with a heavy knife (careful!!), scrape out
and discard seeds. Easiest cooking method is in the microwave, but
bake it if you wish. For the microwave, place 'inside up' in
rectangular glass dish, add 1/4 cup of water in the dish. Cover
with plastic wrap and cook on high for about 10 minutes, or until
just 'al dente'. While it's cooking, let's make the 'sauce.'
Saute garlic and shallots in olive oil with bell pepper till just
tender - don't brown. If you're using fresh red peppers, add these
Coarsely chop red peppers (if using canned ones) and tomatoes, add
to pan with cumin, lemon pepper and oregano.
Add basil leaves and balsamic vinegar at the last minute, and cook
only till the basil just wilts.
To assemble, scrape the squash halves horizontally to free the
strands - try and keep it fluffy, place in serving dish. Pour the
sauce over the squash and fold in - serve immediately. Keeps well,
rewarm in microwave.