INGREDIENTS:2 spaghetti squash (about 5 lbs. total) 2 medium yellow summer squash, trimmed, sliced 2 medium zucchini, trimmed, sliced 1 lb. fresh mushrooms, trimmed, sliced 1 large onion, chopped 1 eggplant (about 1 lb.), peeled, deiced 3 ½ lbs. canned tomatoes, drained, coarsely chopped 1 lb. cooked or canned red kidney beans, drained, rinsed ½ cup fresh parsley 1 ½ tsps. salt 1 ½ tsps. dried basil leaves, crushed ½ tsp. ground thyme ½ tsp, black pepperDIRECTIONS:1. Pierce spaghetti squash ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.