Spaghetti Squash Medley

Name: Spaghetti Squash Medley
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

12 ingredients

4 steps

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

1

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.
2

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.
3

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.
4

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