This dish is a vegetarian main course with Italian flavor. The recipe is from Martha Stewart Living, September 1998. The ingredients include 2 medium-sized Italian pasta squash, 16 tomatoes, 2 teaspoons of minced garlic, 2 tablespoons of olive oil, 4 ounces of basil leaves for decoration, 1 teaspoon of salt, 1/4 teaspoon of fresh pepper, and 6 tablespoons of grated Parmesan cheese. The cooking process involves boiling the squash, cutting it in half, and removing the seeds. Then, the tomatoes are chopped and mixed with the squash. A mixture of garlic, olive oil, basil, salt, and pepper is added to the vegetables. The mixture is then transferred to the squash shells, topped with tomatoes and Parmesan cheese, and baked in the oven for 30 minutes. If you are on a low-fat diet, you can replace the olive oil with 2 tablespoons of water and 1 teaspoon of lemon juice to reduce the fat content.
27.04.2023 @ 09:48
This dish is a vegetarian main course with Italian flavor. The recipe is from Martha Stewart Living, September 1998. The ingredients include 2 medium-sized Italian pasta squash, 16 tomatoes, 2 teaspoons of minced garlic, 2 tablespoons of olive oil, 4 ounces of basil leaves for decoration, 1 teaspoon of salt, 1/4 teaspoon of fresh pepper, and 6 tablespoons of grated Parmesan cheese. The cooking process involves boiling the squash, cutting it in half, and removing the seeds. Then, the tomatoes are chopped and mixed with the squash. A mixture of garlic, olive oil, basil, salt, and pepper is added to the vegetables. The mixture is then transferred to the squash shells, topped with tomatoes and Parmesan cheese, and baked in the oven for 30 minutes. If you are on a low-fat diet, you can replace the olive oil with 2 tablespoons of water and 1 teaspoon of lemon juice to reduce the fat content.