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
- 90 gr spaghetti squash (cooked)
- 60 gr egg substitute
- 40 gr mushrooms (sliced)
- 36 gr celery (chopped)
- 26 gr rotini
- 10 gr parmesan cheese (grated)
- 8 gr garlic (crushed)
- 7 gr parsley (fresh diced)
- 5 ml extra-virgin olive oil
- 2 gr basil (fresh chopped)
- 2 gr 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.
