| I recommend avoiding pasta and other refined | | | | pepper, green onions, bean sprouts and basil or |
| carbohydrates if you are diabetic or are trying to lose | | | | cilantro. Stir in the peanut sauce and sprinkle with the |
| weight. You'll find a perfect substitute in in the | | | | peanuts. Serve at room temperature or chilled.6-8 |
| produce department of your supermarket: spaghetti | | | | servingsNote: Fish sauce and peanut sauce can be |
| squash! You can use it with any of your favorite | | | | found in the Asian section of many supermarkets or |
| pasta sauces, in salads or soups. Diana tells you how | | | | in any Asian market.Spaghetti Squash with Ratatouille |
| to prepare it and gives you three easy recipes to | | | | Sauce |
| get you started. Enjoy this fun vegetable even if | | | | 1 spaghetti squash, cooked |
| you're not dieting (kids love it, too.)How to Prepare | | | | 1 onion, chopped |
| Spaghetti Squash | | | | 1 green pepper, chopped |
| Method 1 (My way): | | | | 4 cloves garlic, minced |
| Puncture the skin of a spaghetti squash with a knife | | | | 1/2 cup bouillon |
| in 3-4 places. Cook it in the microwave for three | | | | 1 eggplant, cubed |
| minutes, or until it is soft enough to cut easily. Allow | | | | 1 can (28 ounces) plum tomatoes, undrained, |
| it to cool so you can handle it comfortably. Cut the | | | | chopped |
| squash in half, scoop out the seeds and discard | | | | 1 tablespoon dried oregano |
| them.Place squash halves cut-side down on a plate | | | | pinch cayenne, or to taste |
| and return them to the microwave for another 8-10 | | | | 4 small zucchini squash, sliced |
| minutes, or bake in a conventional oven at 350 | | | | 1/4 cup chopped fresh basil leaves (optional) |
| degrees for 1 hour. Cool. Run a fork over the flesh | | | | juice of 1 lemonPrepare the spaghetti squash. |
| to separate it into spaghetti-like strands and scoop | | | | Meanwhile, prepare the ratatouille sauce: In a large |
| them out of the shells.Method 2 (Squash label | | | | pot, cook the onion, peppers and garlic in the bouillon |
| instructions): | | | | to soften, about 5 minutes. Add the eggplant, |
| Preheat oven to 350 degrees. | | | | tomatoes and spices. Bring to a boil, reduce the heat |
| Puncture the spaghetti squash with a knife in 3-4 | | | | and simmer 20 minutes or until the eggplant is tender, |
| places. Place it on a baking sheet and cook for 1 hour. | | | | stirring occasionally and adding more bouillon if |
| Allow it to cool so you can handle it comfortably. Cut | | | | necessary. Add the zucchini, basil and lemon juice and |
| it in half and scoop out the seeds. Run a fork over | | | | simmer another 5 minutes, or until the zucchini is |
| the flesh to separate it into spaghetti-like strands and | | | | tender but still bright green.Place some of the cooked |
| scoop them out of the shells.***************Your | | | | spaghetti squash strands in each serving bowl and |
| "spaghetti" is now ready to use. Top it with any | | | | top with the ratatouille sauce.6-8 servings Confetti |
| spaghetti sauce or use it in place of pasta in salads or | | | | Salad |
| soups. Or try it in these favorite recipes:Spaghetti | | | | 1 spaghetti squash, cooked |
| Squash Pad Thai | | | | 1 large green pepper, cut in 1/2" pieces |
| 1 spaghetti squash, cooked (follow the instructions | | | | 1 large red bell pepper, cut in 1/2" pieces |
| above) | | | | 1 bunch green onions, sliced |
| 1/2 pound shrimp | | | | 1 tablespoon toasted sesame seedsFor the dressing, |
| 3 tablespoons fish sauce (optional, see note) | | | | mix together: |
| 3 tablespoons rice vinegar | | | | 1/4 cup seasoned rice wine vinegar |
| 1 garlic clove, minced | | | | 1 teaspoon hot Chinese mustard or 1 tablespoon |
| 1 tablespoon brown sugar | | | | Dijon mustard |
| 1 small hot chile, seeded and sliced very thin | | | | 1 tablespoon grated fresh gingerroot |
| 1 red bell pepper, cut into matchstick slivers | | | | 1 tablespoon sugar or equivalent sweetener of your |
| 1 bunch green onions, sliced thin | | | | choice (optional) |
| 1 cup bean sprouts | | | | dash Tabasco or other hot pepper sauce, to |
| Chopped fresh basil or cilantro (optional) | | | | tasteOR use 1/4 cup low fat honey-mustard |
| 2 tablespoons bottled peanut sauce (optional, see | | | | dressingPrepare the spaghetti squash. Combine with |
| note) | | | | the remaining ingredients and toss with dressing. Chill |
| 1 tablespoon chopped peanuts (optional)Prepare the | | | | or seerve at room temperature.4-6 servingsFor more |
| spaghetti squash. Meanwhile, steam the shrimp (15 | | | | spaghetti squash recipes, hundreds of other healthful |
| minutes in the steamer or 2 minutes in boiling water.) | | | | recipes and weight loss tips, visit Gabe Mirkin has |
| Rinse in cold water and peel. Combine the fish sauce, | | | | been a radio talk show host for 25 years and |
| vinegar, garlic, brown sugar and hot chile in a small | | | | practicing physician for more than 40 years; he is |
| dish and mix well. Stir it into the spaghetti squash and | | | | board certified in four specialties, including sports |
| add the other ingredients -- steamed shrimp, red | | | | medicine. |