Microwave Spaghetti Squash |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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One of the pleasant surprises about squash is that it's so low in calories. That means I can splurge a little with the other ingredients. Spaghetti squash is fun to work with and so tender tasty ! Ingredients:
1 spaghetti squash (about 1-1/2 pounds) |
1 medium sweet red pepper, thinly sliced |
1 small onion, thinly sliced |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 medium tomato, chopped |
1 medium zucchini, thinly sliced |
1 cup sliced mushrooms |
1 tablespoon tarragon vinegar |
1 teaspoon dried tarragon |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Pierce squash with a fork. Place on paper towel in microwave; cook on high for 3-1/2 minutes per pound or until squash is soft. Let stand 5-10 minutes. Cut in half; remove seeds and scoop out pulp. Set aside. In a 2-qt. casserole, toss red pepper, onion, garlic and olive oil. Cover and microwave on high for 1-1/4 minutes or until slightly soft. Add tomato, zucchini, mushrooms, vinegar, tarragon, salt and pepper. Cover and microwave on high for 2 minutes or until crisp-tender. Toss with squash and serve immediately. Yield: 6-8 servings.
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