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home > recipes > vegetables > spaghetti squash with peppers, onions and potatoes
1 large spaghetti squash 1 large bell pepper ( green, yellow or red ) sliced 1 large onion thin sliced 2 garlic cloves minced 1 can 15 oz straw mushrooms drained 1 pkg dried potato gnocchi ready for cooking 4 small red potatoes cooked and julienne extra virgin olive oil salt fresh cracked pepper aged balsamic vinegar 1 cup grated fresh Pecorino Romano cheese or as much as desired. This vegetarian dish received rave reviews at my house. Remember to use a top quality extra virgin olive oil and top quality balsamic vinegar. It does make all the difference in taste! Cook squash till tender, about 20 minutes high power in the microwave. Meanwhile cook potato gnocchi by package directions until tender and drain Cut squash in half, carefully remove seeds, and use tinges of fork to remove squash strands and set aside. In heavy duty sauce pot add some olive oil and sauté the peppers, onion until tender. Add and stir in garlic, add drained mushrooms. Stir in cooked and drained gnocchi, julienne cooked red potatoes and spaghetti squash, Stir and heat well. Add liberally to taste the extra virgin olive oil and salt and pepper to taste. Lastly stir in the cheese. Place mixture in bowls with extra grated cheese and aged balsamic vinegar on the side to sprinkle on if desired. Serves 6

Spaghetti Squash with Peppers, Onions and Potatoes


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list all recipes for VEGETABLES (485)
list all recipes by BUTTERFLYDOG (1134)


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keyword: spaghetti
keyword: squash
keyword: peppers,
keyword: onions
keyword: potatoes
recipes for vegetables
recipes by butterflydog
Email Address:
(posted January 19, 2006)

1 large
spaghetti squash
1 large
bell pepper ( green, yellow or red ) sliced
1 large
onion
thin sliced
2
garlic cloves minced
1 can 15 oz straw mushrooms drained
1 pkg dried
potato gnocchi ready for cooking
4 small red potatoes
cooked and julienne
extra virgin
olive oil
salt
fresh cracked pepper
aged
balsamic
vinegar
1 cup grated fresh Pecorino
Romano
cheese or as much as desired.

This
vegetarian dish received rave reviews at my house. Remember to use a top quality extra virgin
olive oil and top quality balsamic vinegar. It does make all the difference in taste!

Cook
squash till tender, about 20 minutes high power in the microwave. Meanwhile cook potato gnocchi by package directions until tender and drain Cut squash in half, carefully remove seeds, and use tinges of fork to remove squash strands and set aside. In heavy duty sauce
pot add some olive oil and sauté the peppers, onion until tender. Add and stir in garlic, add drained mushrooms. Stir in cooked and drained gnocchi, julienne cooked red potatoes and spaghetti squash, Stir and heat well. Add liberally to taste the extra virgin olive oil and salt and pepper to taste. Lastly stir in the cheese. Place mixture in bowls with extra grated cheese and aged balsamic vinegar on the side to sprinkle on if desired.

Serves 6


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