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
Ingredients:
| 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 |
Directions:
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.
Source: tasteofhome.com
