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Spaghetti Squash w/ sun dried tomatoes

1 large spaghetti squash
1 to 2 oz sun dried tomatoes, softened in boiling water for two minutes
2 to 4 shallots (more or less to taste), chopped
2 to 4 cloves fresh garlic (more or less to taste), chopped
1/2 green bell pepper, coarsely chopped
4 or more halves red peppers (pimientos)from a jar or use fresh red peppers
1/4 to 1/3 cup good olive oil
1 to 3 T balsamic vinegar
2 bunches fresh basil leaves
1 t cumin, plus some lemon pepper and oregano

Split squash lengthwise with a heavy knife, 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 'across' (as in horizontally)
to free the 'spaghetti' - try and keep it fluffy, place in serving
dish. We use a large shallow pasta bowl. Pour the sauce over the
squash and fold in - serve immediately. Keeps well, rewarm in


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