SPAGHETTI SQUASH MEDLEY

SPAGHETTI SQUASH MEDLEY image

Provided by Karla Everett

Time 30m

Number Of Ingredients 12

1 medium spaghetti squash (2.5-3lb.)
2 c chopped seeded tomatoes
1 Tbsp olive oil or canola oil
1 garlic clove ; minced
2 Tbsp chopped fresh basil or 2 teaspoons dried basil
1/2 tsp seasalt
1/4 tsp pepper
1-1/2 c fresh broccoli florets
1 large carrot ; thinly sliced
2 Tbsp water
2 oz fresh or frozen snow peas ; sliced
2 Tbsp grated parmesan cheese

Steps:

1. PIERCE SQUASH SIX TIMES WITH A SHARP KNIFE , PLACE ON A MICRO-WAVE SAFE PLATE ; MICRO-WAVE ON HIGH FOR 7 MINUTES . TURN SQUASH ; COOK 7 MINUTES LONGER COVER WITH AN INVERTED BOWL ; LET STAND 10 MINUTES.
2. MEANWHILE , COMBINE THE TOMATOES , OIL AND GARLIC IN A MICRO-WAVE SAFE BOWL , HEAT , UNCOVERED , ON HIGH FOR 2-3 MINUTES OR UNTIL TOMATOES ARE SOFTENED ; STIRRING ONCE . STIR IN THE BASIL , SALT & PEPPER .
3. PLACE BROCCOLI , CARROT AND WATER IN ANOTHER MICRO-WAVE SAFE BOWL ; COVER AND MICRO-WAVE ON HIGH FOR 2 MINUTES ; ADD PEAS , COVER AND COOK 1-2 MINUTES LONGER OR UNTIL VEGETABLES ARE TENDER ,LET STAND FOR 5 MINUTES ; DRAIN , ADD TO THE TOMATOE MIXTURE.
4. HALVE SQUASH LENGTHWISE ; REMOVE SEEDS ; USING A FORK SEPERATE SQUASH INTO STRANDS . TOSS WITH TOMATOE MIXTURE ; SERVE WITH PARMESAN CHEESE. YIELDS : 5 SERVINGS