SPAGHETTI SQUASH PRIMAVERA

Spaghetti Squash Primavera image

Got this from a low-carb cookbook, and haven't tried it yet. My daughter and I adore spaghetti squash - we eat it once a week! We will be making this for next week's lunches!

Provided by brandimcd

Time 27m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1/4 teaspoon olive oil
1/4 cup green bell pepper, diced
1/4 cup zucchini, diced
1/4 cup mushroom, sliced
1/4 cup carrot, diced
1/4 cup green onion, sliced
2 garlic cloves, minced
1 plum tomato, diced
1 tablespoon red wine or 1 tablespoon water
1/2 teaspoon basil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups spaghetti squash, cooked
2 tablespoons parmesan cheese

Steps:

Cook squash:.
Cut the squash in half and scoop out the seeds.
Cut the halves again so it's quartered.
Boil for 15 minutes over high heat in a large pot of lightly salted water.
For the entree:.
Heat oil in medium skillet over low heat.
Add all veggies but the tomato, and add the garlic.
Cook 10 to 12 minutes or until crisp-tender, stirring occassionally.
Stir in tomato, wine, basil, salt and black pepper, cook for 4-5 mins stirring once or twice.
Serve veggies over squash, top with cheese.

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