Spectacular Spaghetti Squash |
|
 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
|
I wanted to make dinner in a hurry and I remembered this recipe in an old cookbook. I made it for my family and my husband now requests it often.Jean Matuszak, Madison, Wisconsin Ingredients:
1 medium spaghetti squash (about 3 pounds) |
8 ounces fresh mushrooms, sliced |
1 medium zucchini, sliced |
1 medium sweet red pepper, julienned |
3 cups sugar snap peas |
6 green onions, chopped |
2 garlic cloves, minced |
2 tablespoons olive oil |
1 tablespoon butter |
2 medium tomatoes, chopped |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1/2 teaspoon garlic salt |
1/8 teaspoon pepper |
3/4 cup shredded parmesan cheese |
Directions:
1. Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a baking dish. Fill pan with hot water to a depth of 1/2 in. Cover and bake at 375° for 50-60 minutes or until tender.
2. When cool enough to handle, scoop out the squash and separate strands with a fork. Place squash in a large serving bowl and keep warm. Discard shells.
3. Meanwhile, in a skillet; saute mushrooms, zucchini, red pepper, peas, onions and garlic in oil and butter for 15 minutes or until tender. Add tomatoes, basil, garlic salt and pepper; heat through. Pour over squash. Sprinkle with Parmesan cheese. Yield: 10-12 servings.
|
|