Microwave Spaghetti Squash

Name: Microwave Spaghetti Squash
Ingredients: 1 spaghetti squash (about 1-1/2 pounds); 1 medium sweet red pepper, thinly sliced; 1 small onion, thinly sliced; 2 garlic cloves, minced; 1 tablespoon olive oil; 1 medium tomato, chopped; 1 medium zucchini, thinly sliced; 1 cup sliced mushrooms; 1 tablespoon tarragon vinegar; 1 teaspoon dried tarragon; 1/2 teaspoon salt; 1/4 teaspoon pepper

12 ingredients

1 steps

Ingredients

1 spaghetti squash (about 1-1/2 pounds)
1 medium sweet red pepper, thinly sliced
1 small onion, thinly sliced
2 garlic cloves, minced
1 tablespoon olive oil
1 medium tomato, chopped
1 medium zucchini, thinly sliced
1 cup sliced mushrooms
1 tablespoon tarragon vinegar
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1

Pierce squash with a fork. Place on paper towel in microwave; cook on high for 3-1/2 minutes per pound or until squash is soft. Let stand 5-10 minutes. Cut in half; remove seeds and scoop out pulp. Set aside. In a 2-qt. casserole, toss red pepper, onion, garlic and olive oil. Cover and microwave on high for 1-1/4 minutes or until slightly soft. Add tomato, zucchini, mushrooms, vinegar, tarragon, salt and pepper. Cover and microwave on high for 2 minutes or until crisp-tender. Toss with squash and serve immediately.