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Spaghetti Squash Medley

Spaghetti Squash Medley

"'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.'"
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 5 servings

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Directions

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  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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

Read all reviews 34
  1. 43 Ratings

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Most helpful positive review

I cooked garlic, onions in olive oil, added spices, broccoli,carrots cooking stovetop, 15 minutes medium-low. Added cooked Squash, can stewed tomatoes, parmesan cheese. Put in baking dish and ...

Most helpful critical review

This recipe is a good start, but on its own it's a little bland. I tripled the amount of garlic (we really like garlic and normally double the amount in a recipe) and added oregano, thyme and r...

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I cooked garlic, onions in olive oil, added spices, broccoli,carrots cooking stovetop, 15 minutes medium-low. Added cooked Squash, can stewed tomatoes, parmesan cheese. Put in baking dish and ...

This recipe is a good start, but on its own it's a little bland. I tripled the amount of garlic (we really like garlic and normally double the amount in a recipe) and added oregano, thyme and r...

After reading the other reviews, I used twice the garlic, and I subsituted a jar of medium salsa for the tomato/oil mixture. I also used SteamFresh vegetables (they make a broccoli/snap peas/car...

This was great! I cooked the squash halves in the microwave for about ten minutes in 1/4 inch of water, then I shredded the squash into a casserole dish. I sauteed a purple onion, a carrot, a gr...

This was really excellent. The only thing I did differently was to increase the garlic (we love garlic) and I added half of a diced bell pepper, which I microwaved for 2 minutes. It was really r...

I tried this recipe but found it had very little taste. I took small spoons full in little bowls and tried adding an ingredient to give it flavor, but did not find anything that made it great. ...

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

I doubled the garlic, replaced the tomatoes with red bell peppers and left out the snow peas. I also added the thyme, rosemary, and oregano as suggested by another reviewer and about 3/4 cup of...

Excellent! I love the fact that you can use this recpie to *clean out* the fridge by adding pretty much whatever you have. I topped with frech mozarella cheese and then broiled until it was me...

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