Spectacular Spaghetti Squash

Name: Spectacular Spaghetti Squash
Ingredients: 1 medium spaghetti squash (about 3 pounds); 8 ounces fresh mushrooms, sliced; 1 medium zucchini, sliced; 1 medium sweet red pepper, julienned; 3 cups sugar snap peas; 6 green onions, chopped; 2 garlic cloves, minced; 2 tablespoons olive oil; 1 tablespoon butter; 2 medium tomatoes, chopped; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; 1/2 teaspoon garlic salt; 1/8 teaspoon pepper; 3/4 cup shredded Parmesan cheese

14 ingredients

3 steps

Ingredients

1 medium spaghetti squash (about 3 pounds)
8 ounces fresh mushrooms, sliced
1 medium zucchini, sliced
1 medium sweet red pepper, julienned
3 cups sugar snap peas
6 green onions, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon butter
2 medium tomatoes, chopped
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt
1/8 teaspoon pepper
3/4 cup shredded Parmesan cheese

Directions

1

Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a baking dish. Fill pan with hot water to a depth of 1/2 in. Cover and bake at 375° for 50-60 minutes or until tender.
2

When cool enough to handle, scoop out the squash and separate strands with a fork. Place squash in a large serving bowl and keep warm. Discard shells.
3

Meanwhile, in a skillet; saute mushrooms, zucchini, red pepper, peas, onions and garlic in oil and butter for 15 minutes or until tender. Add tomatoes, basil, garlic salt and pepper; heat through. Pour over squash. Sprinkle with Parmesan cheese.