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Old 05-10-2005, 09:12 AM   #11
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Join Date: Oct 2004
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Baked Spaghetti Squash with Garlic-sage Cream

1 large ( about 2 1/2 lb) spaghetti squash
3/4 c heavy cream
1 garlic clove minced
3 finely chopped fresh sage leaves or 1/2 teaspoon dried
salt and pepper
1/4 cup Parmesan cheese

Heat oven to 400F Prick squash in several places. Bake 45 minutes until tender. Allow to cool slightly, cut in half and scoop out seeds. Pull out squash strands from each side with a fork. Transfer to a warmed bowl.

While squash is baking, heat cream, garlic and sage in a small saucepan over medium heat. Cook 10 minutes until cream is thick enough to coat the back of a spoon. Pour sauce over squash, toss lightly until combined. Add salt and pepper to taste. Sprinkle with parmesan cheese.

I think this would be good with some walnuts or peas added - or use the sauce for a pasta/ravioli dish.

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Old 05-10-2005, 10:08 AM   #12
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Location: North Carolina
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Hi Brad - you also need to check out the Archives (at the bottom of the page on the right-hand side listed in the darker blue line). There are lots of recipes there I think there are about 7 pages under Vegetables and Vegetarian. And check under the recipes here that haven't been archived yet. The recipes still not archives can be found under Health, Nutritian, and Special Diets.


"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 05-10-2005, 02:55 PM   #13
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Thanks for all the great recipes!!! Now I have to start cooking.
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Old 05-10-2005, 03:35 PM   #14
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Location: England
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Thanks for posting my vegetarian black bean chili 'Sierracook' It is a tasty recipe! :)
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Old 05-23-2005, 09:00 AM   #15
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Location: Southern Illiniois
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Tofu And Mushroom Delight

Tofu and Mushroom Delight

Yield: 8 portions

Tofu, firm 16 oz.
Soybean oil 2 tablespoons
Garlic clove, minced 1
Onion, yellow, sliced 1 cup
Button mushrooms, sliced 8 oz.
Shiitake mushrooms, *sliced 1/2 cup
Water 3 tablespoons
Cornstarch 2 tablespoons
Oyster sauce 2 tablespoons
Soy sauce 2 teaspoons
Sugar 1/2 teaspoon
Salt 1/4 teaspoon
White pepper 1/8 teaspoon
Green onion, thinly sliced garnish
Sweet red peppers, thinly sliced garnish
Yellow peppers, thinly sliced garnish

Rinse tofu, set on several layers of paper towels and allow to drain to remove excess water. Cut tofu into 1-inch cubes.
Heat wok or heavy skillet until hot over high heat.
Add 2 tablespoons soybean oil and brown the garlic about 10 seconds.
Add sliced onions mushrooms, bamboo shoots and stir with a ladle until aromatic, about 1 minute.
Add broth and tofu. Bring to a boil and cover with pan lid.
Steam cook 1 minute and remove cover.
Add oyster sauce, soy sauce, sugar, salt, and white pepper.
Mix water and cornstarch. Add cornstarch solution to stir-fry, stir until thickened.
Serve family-style with freshly cooked rice or on noodles as a balanced meal.
Suggested garnish: thin slices of green onion, red and yellow peppers.

*When using dried shiitake mushrooms, rehydrate in water and slice.
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