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Afghani Squash Casserole

Afghani Squash Casserole

Components: 1 tsp. freshly ground black pepper,1 Tbs. minced fresh mint, or 1 tsp. dried, plus additional for garnish,2 tsp. ground cinnamon, 1/4 tsp. ground cloves,1 1/2 cups plain yogurt,1 tsp. salt, 1/4 cup minced scallions,4 cups spaghetti sauce,2 pound. winter squash, peeled and cut into 2 1/2- inch cubes

Directions: Bring 4 quarts of water to a quick boil over high heat, add squash and cook about 25 minutes, or up until tender however not mushy. Get rid of from heat, drain and set aside., On the other hand, heat spaghetti sauce over medium heat, and add cinnamon, cloves and pepper. Cook 10 minutes, or till sauce lowers to about 3 cups., Mix yogurt with mint, scallions and salt, and reserved. Location squash in serving dish, and put spaghetti sauce over leading, leaving some squash exposed. Drizzle with yogurt sauce, and garnish with mint leaves.

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