Ingredients
- 5 working quickly
- 4 assemble drain the pasta but do rinse (not)
- 3 saute while the pasta is cooking
- 2 cook pastas (together)
- 1 egg
- 1 micro-cook the spaghetti squash
- 1 cilantro leaves
- 1 black pepper salt (freshly ground)
- 1 italian seasoning blend (crushed)
- 1 stalk fennel (fresh)
- 1 carrot (chopped)
- 1 italian sausage link (whole lean chopped)
- 1 vermicelli broken
- 1 cup spaghetti squash (cooked)
- 1/4 cup egg substitute
- 4 ounces mushrooms (sliced)
- 1/4 cup celery (chopped)
- 2 ounces rotini
- 2 tablespoons parmesan cheese (grated)
- 1 tablespoon garlic (crushed)
- 1/4 cup parsley (fresh diced)
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon basil (fresh chopped)
- 1 teaspoon oregano (dried)
- some basil
COOKsNOTE: Freeze the sausage, then chop it. Warm leftover squash when draining the pasta (do not put cooked squash in boiling water again). Keep this dish warm in 300 deg oven (not stove top). Last served 23 Ap 96 with sweet-bitter salad (Bob liked). Next time try ... Broccoli Rabb; ground turkey with fennel seed.
