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.