Here is a great Fall dish from Dr. Jane Goldberg!

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This is an unusual vegetable with a nice sauce.
1 spaghetti squash
2 tbspn olive oil
1 tbspn ghee
2 carrots, diced
1 red pepper, diced
1 eggplant, diced
1 tbspn oregano
1 tbspn fennel seeds
1 bay leaf
1/8 tsp red pepper flakes
3-5 cloves garlic, minced
4 tomatoes, chopped
1/2 bunch parsley, minced
1/3 cup goat cheese, grated

Boil spaghetti squash until tender, about 1 1/4 hr. Cut in half crosswise. Remove seeds, cut and peel away skin. Separate strands and arrange on plates so they retain their circular shape. Sprinkle with oil, oregano and salt. Dress with sauce.
Sauce: Sauté carrots, pepper and eggplant in ghee for 15 minutes. Add oregano, bay leaf, fennel seeds, pepper flakes, garlic and stir for 5 more minutes. Add water if necessary. Add tomatoes and parsley. Cook another 30 minutes. Pour over squash. Garnish with cheese and minced parsley.