Pepperoni Squash Toss
|Spaghetti squash||1 Large|
|Garlic||2 Clove (10 gm)|
|Green pepper||1 Large|
|Vegetable oil||2 Tablespoon|
|Pepperoni||3 1⁄2 Ounce|
|Canned tomato sauce||15 Ounce|
|Dried oregano||1 Teaspoon|
|Dried basil||1 Teaspoon|
Clean the squash; cut into half length, and discard seeds.
Place squash, cut side down, in a Dutch oven; add 2 inches water.
Bring water to a boil; cover and cook for 20 to 25 minutes or until tender.
Drain squash, and cool.
Using a fork, remove spaghetti-like strands; measure 5 cups of strands, and set aside.
Saute garlic, onion, and green pepper in oil in a large skillet just until onion is tender; add pepperoni and cook 2 minutes.
Stir in tomato sauce, oregano, and basil; cook 5 additional minutes or until thoroughly heated.
Toss with squash strands.