Spaghetti Squash Medley

Serves: 5

We raise spaghetti squash in our garden, and I enjoy coming up with different ways to use it. We like the colorful mix of tomatoes, carrot, broccoli and snow peas in this microwave dish. FREEZE: Freeze leftovers. To reheat, place in a microwave safe dish and heat 4-8 minutes until hot. Top with more parmesan cheese, if desired.

Yield: 5 servings
Prep Time: 15 min
Cook Time: 15 min


1 medium spaghetti squash (2-1/2 to 3 pounds)
2 cups chopped seeded tomatoes
1 tablespoon olive oil
1 garlic clove, minced
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups fresh broccoli florets
1 large carrot, thinly sliced
2 tablespoons water
2 ounces fresh or frozen snow peas, sliced
2 tablespoons grated Parmesan cheese


Cut squash in half lengthwise, discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool.

Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 1-2 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper.

Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 1-1/2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture.

When squash is cool enough to handle, use a fork to separate strands; toss with tomato mixture. Serve with Parmesan cheese. Yield: 5 servings.


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