Spaghetti squash with garden vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Spaghetti Squash |
| 1 | teaspoon | Olive Oil |
| 4 | Green Onions; sliced diagonally | |
| 1 | medium | Zucchini; diced |
| 2 | 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 |
Directions
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.
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