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Also called vegetable spaghetti, this creamy-yellow, watermelon-shaped winter squash was so named because of its flesh, which, when cooked, separates into yellow-gold spaghetti-like strands. Averaging from 4 to 8 pounds, spaghetti squash are available year-round with a peak season from early fall through winter. Choose squash that are hard and smooth with an even pale yellow color. Avoid greenish squash (a sign of immaturity) and those with bruised or damaged spots. No one wants an ugly looking veggie!! After the whole squash is baked, the strands can be removed from the shell by scraping them out with a fork and served with sauce, like pasta. They can also be served as part of a casserole or cold as a salad ingredient.
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Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 20 calories in 2 cooked ounces..Compared to plain angel hair pasta at about 200 calories for a 2 ounce serving. This vegetable is a fantastic diabetic friendly, and gluten-free way to have spaghetti!!
- 1 medium sized spaghetti squash (4-5 pounds), halved lengthwise and seeded
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1/4 cup red wine
- 1 clove garlic, minced
- 2 (15oz) can fire roasted tomatoes
- 1 1/2 cups chopped tomatoes
- 1 (28oz) can crushed tomatoes
- 1 (15oz) can tomato sauce (no salt added)
- 1 can extra small artichoke hearts, canned in water, rough chopped
- 15-20 medium sized shrimp, deveined & tails removed
- salt to taste
Preheat oven to 350 degrees F. Lightly grease a baking sheet with cooking spray.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute until the moisture from the onion and garlic is almost gone. Deglaze the pan with the red wine, simmering until reduced. Stir in the fire roasted tomatoes, tomato sauce, crushed tomatoes and fresh tomatoes, and cook until tomatoes are warm and broken down.
While sauce is simmering, use a large spoon or fork to scoop the stringy pulp from the squash, and place in a medium bowl. Set aside. Once the sauce is bubbly and hot, add the shrimp and artichoke hearts, heating until shrimp are pink. Serve shrimp and sauce poured over top a plated serving of the spaghetti squash.
I must apologize for failing to post in almost a week- I have still be so sick with pneumonia! Although I still have a cough- I am 99% better than I was this time last week and am finishing up my antibiotics. Thank goodness. Last week was no fun at all!