Spaghetti Squash Primavera |
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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 2 |
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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! 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 |
Directions:
1. Cook squash:.
2. Cut the squash in half and scoop out the seeds.
3. Cut the halves again so it's quartered.
4. Boil for 15 minutes over high heat in a large pot of lightly salted water.
5. For the entree:.
6. Heat oil in medium skillet over low heat.
7. Add all veggies but the tomato, and add the garlic.
8. Cook 10 to 12 minutes or until crisp-tender, stirring occassionally.
9. Stir in tomato, wine, basil, salt and black pepper, cook for 4-5 mins stirring once or twice.
10. Serve veggies over squash, top with cheese.
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