SPAGHETTI SQUASH MEDLEY

Spaghetti Squash Medley image

"We raise spaghetti squash in our garden, and I enjoy coming up with different ways to use it," writes Wanda Ivan of Salina, Kansas. "We like the colorful mix of tomatoes, carrot, broccoli and snow peas in this microwave dish."

Provided by Taste of Home

Time 30m

Yield 5 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 336mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges