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Spaghetti Squash Medley

SUBMITTED BY: Wanda Ivan

"'We raise spaghetti squash in our garden, and I enjoy coming up with different ways to use it,' writes Wanda Ivan of Salina, Kansas. 'We like the colorful mix of tomatoes, carrot, broccoli and snow peas in this microwave dish.'"

RECIPE RATING:

Read Reviews (10)

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PREP TIME	30 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 medium spaghetti squash
2 cups chopped seeded tomatoes
1 tablespoon olive or canola oil
1 garlic clove, minced
2 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups fresh broccoli florets
1 large carrot, thinly sliced
2 tablespoons water
2 ounces fresh or frozen snow peas, sliced
2 tablespoons grated Parmesan cheese

DIRECTIONS

Pierce squash six times with a sharp knife. Place on a microwave-safe plate; microwave on high for 7 minutes. Turn squash; cook 7 minutes longer. Cover with an inverted bowl; let stand for 10 minutes.
Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 2-3 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper. Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture.
Halve squash lengthwise; remove seeds. Using a fork, separate squash into strands; toss with tomato mixture. Serve with Parmesan cheese.

FOOTNOTES

This recipe was tested with an 850-watt microwave.
Nutritional Analysis: One serving (3/4 cup) equals 132 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 336 mg sodium, 23 g carbohydrate, 6 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

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REVIEWS

Reviewed on Sep. 21, 2007 by JMW

This recipe is a good start, but on its own it's a little bland. I tripled the amount of... MORE

Reviewed on Nov. 1, 2007 by LLR

I cooked garlic, onions in olive oil, added spices, broccoli,carrots cooking stovetop, 15... MORE

Reviewed on Nov. 20, 2008 by EHJULSTROM

After reading the other reviews, I used twice the garlic, and I subsituted a jar of medium... MORE

Reviewed on Jul. 8, 2007 by DRKITTY

I tried this recipe but found it had very little taste. I took small spoons full in little... MORE

Reviewed on Jan. 29, 2007 by mandy

very easy and you can use your imagination and low fat too MORE

Reviewed on Mar. 11, 2008 by Shannon S

Excellent! I love the fact that you can use this recpie to *clean out* the fridge by adding... MORE

Reviewed on Dec. 14, 2008 by Heather

I doubled the garlic, replaced the tomatoes with red bell peppers and left out the snow peas. ... MORE

Reviewed on Mar. 30, 2008 by KnticEnerG

This was a bit bland. Will definitely make again, but will spice it up a bit with additional... MORE

Reviewed on Apr. 9, 2009 by Lisa

This was great! I cooked the squash halves in the microwave for about ten minutes in 1/4 inch... MORE

Reviewed on Mar. 30, 2009 by taddy

This was great. My family loves it. I added some chicken and some other veggies...Then I... MORE