Spaghetti Squash With Garden Vegetables

[Guest guest]

I made this yesterday for dinner and it's really good!

* Exported from MasterCook II *

 

Spaghetti Squash With Garden Vegetables

 

Recipe By : The No Tofu Vegetarian Cookbook-Sharon Sassaman Claessens

Serving Size : 4 Preparation Time :0:00

Categories : Entree Spaghetti Squash

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Small Spaghetti Squash

1 Tsp Olive Oil

4 Green Onions -- sliced diagonally

1 Medium Zucchini -- diced

2 Garlic Cloves -- minced

3 Large Tomatoes -- Chopped

1/4 Cup Fresh Parsley -- minced

2 Tbs Basil Leaves -- thinly sliced

1 Tsp Balsamic Vinegar

1/8 Tsp Freshly Ground Black Pepper

1/3 Cup Freshly Grated Parmesan Cheese

 

Cut the spaghetti squash lengthwise in half. Place each half, cut side

down, on a plate. Microwave on HIGH for 5-6 minutes or until tender. Keep

warm.

Meanwhile heat the oil in a medium nonstick skillet over medium heat.

Add the green onions and cook, stirring frequently, until the onions are

translucent, about 1 to 2 minutes. Add the zucchini and cook, stirring, 1

-2 minutes ir until the zucchini is just crisp-tender.

Add the tomatoes, parsley, basil, vinegar and pepper and bring to a

boil. Reduce heat, cover and simmer 5 minutes.

To serve, remove seeds from squash halves. With a fork, gently tease out

the strands of squash. Serve on warmed plates topped with vegetable

mixture. Sprinkle with cheese.

 

 

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NOTES : The original recipe called for 1 TBS drained capers but since I

don't like them, I omitted them. I did not have fresh parmesan so

I used the dried from the canister. Also, I didn't have fresh

basil, so I used dried. This was really good! Oh, and the squash

took longer to microwave than the recipe said.