Spaghetti squash with garden vegetables

Yield: 4 servings

Measure Ingredient
1 small Spaghetti Squash
1 teaspoon Olive Oil
4 \N Green Onions; sliced diagonally
1 medium Zucchini; diced
2 \N Garlic Cloves; minced
3 larges Tomatoes; Chopped
¼ cup Fresh Parsley; minced
2 tablespoons Basil Leaves; thinly sliced
1 teaspoon Balsamic Vinegar
⅛ teaspoon Freshly Ground Black Pepper
⅓ 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.

Recipe by: The No Tofu Vegetarian Cookbook-Sharon Sassaman Claessens Converted by MM_Buster v2.0l.

Similar recipes