Tag archive for "Onion"

Spaghetti Squash Marinara

kosher recipes

Spaghetti Squash Marinara

1 Comment 09 April 2010

Spaghetti Squash is a great alternative to eating pasta. Top it with this quick and easy marinara sauce and enjoy it guilt free!

Ingredients for this Kosher Recipe:

1 Spaghetti Squash cut lengthwise

Sauce ingredients

  • 1 jar of your favorite Marinara sauce
  • 1 Pint Grape or cherry tomatoes sliced lengthwise
  • 1 can black olives sliced
  • 1 onion chopped
  • 3-5 garlic cloves crushed
  • Dried Oregano
  • Red Pepper Flakes if you wish to make sauce spicy

Preparation for Squash

Preheat oven to 350

Cut spaghetti squash lengthwise and scoop out seeds. Roast on tray face down for 30-45 min.  Using heat-proof gloves, scoop out the “spaghetti” with a fork.

 

For Sauce

Saute onion and garlic in a little olive oil. Add grape tomatoes and olives and saute for about 1-2 minutes. Add sauce and bring to a boil. Cover and simmer for about 15 minutes checking frequently. Season with dried oregano. Pour over squash and serve.

Recipe Courtesy of Frieda Shama

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Bring on the Veggies

kosher recipes, kosher vegetable recipes

Bring on the Veggies

No Comments 26 March 2010

Vegetables are often viewed as  side dishes  alongside a heavier entree. But why not make the vegetables the main attraction at your next meal?

Vegetable Tian                                         

Serves 4-6

Ingredients for this Kosher Recipe

  • Good olive oil
  • 2 large yellow onions, cut in half and sliced
  • 2 garlic cloves, minced
  • 1 pound medium round potatoes, unpeeled (yukon gold)
  • 3/4 pound zucchini
  • 2 medium sized eggplant
  • 1 1/4 pounds medium tomatoes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves, plus extra sprigs
  • optional- 2 ounces of Mozzarella cheese, grated

Directions for preparation

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Recipe adapted from Barefoot in Paris

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