Spaghetti Squash with Sweet Peppers |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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For a dish with harvesttime appeal, you can't go wrong with this veggie medley I created, assures Julie Varilek of Box Elder, South Dakota. Served with breadsticks, it makes a satisfying main dish or a hearty side. I grow so much spaghetti squash, I often prepare this through February. Ingredients:
1 medium spaghetti squash (2 pounds) |
1/2 medium green pepper, sliced |
1/2 medium sweet red pepper, sliced |
4 medium fresh mushrooms, sliced |
1 small onion, chopped |
1 tablespoon olive oil |
2 medium tomatoes, quartered |
1 garlic clove, minced |
1/2 cup chicken broth |
1/4 teaspoon salt |
3 tablespoons shredded parmesan cheese |
Directions:
1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool.
2. In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. Add tomatoes and garlic; saute 4-5 minutes longer. Add the broth and salt; simmer, uncovered, for 3-4 minutes.
3. When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter or individual plates; top with the pepper mixture. Sprinkle with Parmesan cheese. Yield: 4 servings.
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