Spaghetti Squash With Tomatoes

Name: Spaghetti Squash With Tomatoes
Ingredients: 1 medium spaghetti squash (2-1/2 pounds); 2 tablespoons water; 1/2 cup chopped sweet red or green pepper; 1/2 cup sliced green onions; 2 large tomatoes, seeded and chopped; 2 tablespoons minced fresh parsley; 2 teaspoons minced fresh dill or 3/4 teaspoon dill weed; 2 teaspoons minced fresh basil or 3/4 teaspoon dried basil; 1/2 teaspoon salt; 2 tablespoons grated Parmesan cheese

10 ingredients

3 steps

Ingredients

1 medium spaghetti squash (2-1/2 pounds)
2 tablespoons water
1/2 cup chopped sweet red or green pepper
1/2 cup sliced green onions
2 large tomatoes, seeded and chopped
2 tablespoons minced fresh parsley
2 teaspoons minced fresh dill or 3/4 teaspoon dill weed
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese

Directions

1

Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender.
2

Meanwhile, in a nonstick skillet, bring water to a boil over medium heat; add pepper and onions. Cook and stir for 2 minutes. Stir in the tomatoes, parsley, dill, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender.
3

When squash is cool enough to handle, scoop out pulp, separating strands with a fork; place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with cheese.