Spaghetti with Squash and Tomatoes
Spaghetti with Squash and Tomatoes
Ingredients
- 2 Tablespoons olive oil
- 1 1/2 cups sliced fresh fennel (could also use celery and 1 tsp. fennel seed)
- 1/2 cup diced green onion
- 1/2 cup diced sweet red pepper
- 1/2 cup diced green pepper
- 2 Tablespoons minced garlic
- 1 cup diced fresh tomatoes
- 6 Tablespoons cooking sherry
- Salt and pepper to taste
- 1 package spaghetti
- 20 oz. squash- flying saucer or zephyr, chopped
- 6-8 oz. of bottled or canned tomato sauce
Instructions
- In a large skillet, sauté the fennel, green onion, red and green peppers and garlic until tender.
- Add the squash and sauté until tender.
- Add the tomatoes, sausage and 3 tablespoons sherry and tomato sauce; cook and stir until heated through.
- Add salt and pepper to taste.
- Just before serving, stir in remaining sherry.
- Serve hot over spaghetti.
Notes
Join the Plant It Forward Farm Share to eat local and support refugees.