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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Spaghetti Squash casserole-type dish with tomatoes, broccoli, snow peas, carrot, and parmesan cheese. Mmmmm... Ingredients:
6 lb spaghetti squash |
2 cups chopped tomatoes |
1 tablespoon olive or canola oil |
1 garlic clove, minced |
2 tablespoons minced fresh 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 |
Directions:
1. Pierce squash six times with a sharp knife. Place on a microwave-safe plate; microwave on high for 7 minutes. Turn squash; cook 7 minutes longer. Cover with an inverted bowl; let stand for 10 minutes.
2. Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 2-3 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 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.
3. Halve squash lengthwise; remove seeds. Using a fork, separate squash into strands; toss with tomato mixture. Serve with Parmesan cheese.
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