Lunch and Sandwiches
Low-Fat Make this very colorful main dish with any one of the winter squash. The sweet taste of the squash is enhanced by the richness of the tomato sauce and the tartness of the yogurt.
Bring 4 quarts of water to a rapid boil over high heat, add squash and cook about 25 minutes, or until tender but not mushy. Remove from heat, drain and set aside. Meanwhile, heat spaghetti sauce over medium heat, and add cinnamon, cloves and pepper. Cook 10 minutes, or until sauce reduces to about 3 cups. Mix yogurt with mint, scallions and salt, and set aside. Place squash in serving dish, and pour spaghetti sauce over top, leaving some squash uncovered. Drizzle with yogurt sauce, and garnish with mint leaves.
From Vegetarian Times Magazine Afghani Squash Casserole 01-NOV-03
Share your love for plant-based cuisine with our community by submitting your favorite vegetarian recipe today.Submit Recipe