Ingredients
2
medium spaghetti squash (3 lb each)
1
tablespoon olive oil
1
tablespoon chopped garlic
1 1/2
teaspoons dried dill weed
1 1/2
teaspoons yellow mustard seed
1/2
teaspoon salt
1/2
teaspoon pepper
1/8
teaspoon ground red pepper (cayenne)
1/2
cup chopped peeled fresh beets
2
cans (14 oz each) diced tomatoes, undrained
1
tablespoon Dijon mustard
1
tablespoon chopped fresh parsley
Preparation
Heat oven to 425°F. Cut squash in half; remove seeds and fibers. Place squash cut sides down in 15x10x1-inch pan. Carefully pour 2 cups cold water in pan.
Bake squash about 45 minutes, or until knife can easily penetrate skin. Carefully turn each over to cool 20 minutes. Scrape insides out with fork into bowl.
While squash is baking, make sauce. In 10-inch skillet, heat olive oil, garlic, dill, mustard seed, salt, pepper and red pepper over medium heat, shaking pan occasionally, until garlic is golden brown.
Add beets and tomatoes; simmer abut 20 minutes or until beets are tender. Remove from heat. Stir in Dijon mustard and parsley. Serve 1/2 cup sauce over 1 cup spaghetti squash pasta.
