SPECTACULAR SPAGHETTI SQUASH

Spectacular Spaghetti Squash image

I wanted to make dinner in a hurry and I remembered this recipe in an old cookbook. I made it for my family and my husband now requests it often.-Jean Matuszak, Madison, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 10-12 servings.

Number Of Ingredients 14

Previous Next

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

Steps:

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. , 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. , 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.

Nutrition Facts : Calories 117 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 195mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.