Project Description

Recipe Ingredients:

  • 1 large onion, sliced and separated into rings

  • 3 tablespoons olive oil

  • 1 red bell pepper, cut into thin strips

  • 1 green bell pepper, cut into thin strips

  • 2 tablespoons chopped fresh oregano or 2 teaspoons dried

  • 1/2 teaspoon salt

  • 1/4 teaspoon cayenne pepper

  • 4 cups tomatoes, coarsely chopped (about 4 medium), drained well

  • 1 1/2 cups cooked* large or baby lima beans or 1 can (15 oz.) butter beans, drained *1/2 cup dry makes 1-1/2 cups cooked.

  • 1 tablespoon tomato paste

  • 1 teaspoon sugar

  • 2 tablespoons white wine vinegar

  • Hot cooked spaghetti squash (see note) or 8 oz. spaghetti, cooked

  • Grated Parmesan cheese (optional)

Instructions

In a medium saucepan, cook the onion in olive oil over medium heat, until almost tender. Add bell peppers, oregano, salt and cayenne. Cook and stir about 5 minutes or until peppers are tender-crisp. Stir in tomatoes, beans, tomato paste and sugar; heat through. Do not boil. Stir in vinegar. Serve over spaghetti squash or pasta. Top each serving with Parmesan cheese if desired.

Note: To cook spaghetti squash, halve one 2-1/2 pound squash lengthwise; remove seeds. Place halves, cut side down, in a microwave-safe dish with 1/4 cup water. Micro-cook, covered, on high for 15 to 20 minutes or until tender, turning dish once. Scrape squash from shell with a fork. Makes 5 cups sauce. Serves 4.