Vegetarian Spagetti

• butter
• italian dressing
• red wine vigegar
• extra vergin olive oil
• garlic poweder
• parsley
• oregano
• season salt
• salt and pepper
• one eggplant
• one spagetti squash
• black olives
• tomatoes
• yellow and orange peppers
• coloraby
• white onion

1. first things first, half and clean the squash, filling the middle with one teaspoon of butter in each half and then fill it to the top with italian dressing. put that inthe over at a low temp. then combine the red wine vinegar and olive oil and seasoings with shaved coloraby and eggplant. they cook a little longer so that they are soft in texture, then add your diced onion, and peppers. then olives and finally when the all is simmering take off the heat and add the diced tomatoes. Tip: you can add just alittle tomatoe sauce to thicken things up a bit. but not too much. now take those squash out and drain the dressing mix down the sink. hollow it out and the squash should resemble spagettii noodles. serve on a plate with the vegie mixture over top a,d lightly sprinkle shredded parmesean on top. great with garlic bread!

butter, italian dressing, red wine vigegar, extra vergin olive oil, garlic, parsley, oregano, salt, salt, eggplant, squash, black olives, tomatoes, orange peppers, coloraby, white onion

Taken from www.epicurious.com/recipes/member/views/vegetarian-spagetti-1208565 (may not work)