Spaghetti Squash Medley
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.
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 1/2 cups||fresh broccoli florets|
|1||large carrot, thinly sliced|
|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.