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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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From our local store. Ingredients:
1 medium spaghetti squash |
1 1/2 cups fresh broccoli florets, cut into bite-sized pieces |
1 cup fresh sliced mushrooms |
2 tablespoons water |
2 cups peeled & cubed zucchini |
1 (14 1/2 ounce) can italian-style diced tomatoes, drained |
1/2 teaspoon salt |
1/2 cup lite italian dressing |
1/4 cup shredded parmesan cheese |
Directions:
1. Pierce squash 6-8 times with a sharp knife.
2. Place on a microwave-safe plate and microwave on HIGH for 7 minutes.
3. Turn squash then cook another 7 minutes.
4. Remove from microwave, cover with an inverted bowl and let stand 10 minutes.
5. Meanwhile, combine broccoli, mushrooms and water in a microwave-safe bowl.
6. Cover and heat on HIGH for 2-3 minutes.
7. Add zucchini and cook 2 minutes.
8. Let stand 5 minutes and drain.
9. In large mixing bowl, combine broccoli mixture, diced tomatoes, salt and Italian dressing.
10. Halve squash lengthwise and remove seeds.
11. Using a fork, separate squash into strands.
12. Stir into broccoli mixture.
13. Top with Parmesan cheese.
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