Ingredients Jump to Instructions ↓

  1. 1 Spaghetti squash - (2 to 3)

  2. 1/3 cup 78ml Water

  3. 1 cup 62g / 2 1/5oz Onion - chopped (small)

  4. 1 tablespoon 15ml Low calorie margerine

  5. 1/2 lb 227g / 8oz Yellow squash - sliced

  6. 1/2 cup 118ml Carrrot - shredded

  7. 1/2 cup 73g / 2.6oz Bell pepper - chopped

  8. 2 cups 125g / 4.4oz Tomatoes - seededanddiced (medium)

  9. 3 tablespoons 45ml Fresh parsley - chopped

  10. 1/8 teaspoon 0.6ml Salt

  11. 1 1/2 teaspoons 7 1/2ml Fresh basil - chopped

  12. 1/8 teaspoon 0.6ml Pepper

  13. 1 tablespoon 15ml Grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Pierce spaghetti squash at random, using a fork; place in a 12x8x2" baking dish. Microwave at HIGH for 10 minutes Cut in half lengthwise, re- move and discard seeds. Place spaghetti squash, cut side up, in baking dish add water. Cover with heavy-duty plastic wrap and vent. Microwave at HIGH for 10 - 12 min or until tender, turning dish after 5 minutes Drain spaghetti squash and cool. Using a fork, remove spaghetti-like strands to yield 3 c; set aside in a large bowl. Discard shells. (Reserve any re- mainng spaghetti-like strands for use in othe recipes.

  2. Combine onion and margerine in baking dish; cover and microwave at HIGH for 1-2 min or until tender. Add yellow squash, carrot and bell pepper; cover and microwave at HIGH for 3 min or until crisp-tender.

  3. Add yellow squash mixtue to reserved spaghetti squash. Add tomatoes, parsley, minced basil, salt and pepper; toss gently to mix. Return mix- ture to dish, and sprinkle with cheese. Garnish with a sprig of fresh basil, if desired. Serve immediately.


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