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  • Italian Spaghetti Squash Parmesan

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    Italian Spaghetti Squash Parmesan
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x 2 lb spaghetti squash, (2 to 3)
    • 1/3 c. water
    • 1 sm onion, minced
    • 1 Tbsp. low calorie margerine
    • 1/2 lb yellow squash, sliced
    • 1/2 c. carrrot, shredded
    • 1/2 c. bell pepper, minced
    • 2 med tomatoes, seededanddiced
    • 3 Tbsp. fresh parsley, minced
    • 1/8 tsp salt
    • 1 1/2 tsp fresh basil, minced
    • 1/8 tsp pepper
    • 1 Tbsp. grated parmesan cheese

    Directions

    1. Pierce spaghetti squash at random, using a fork; place in a 12x8x2" baking dish. Microwave at HIGH for 10 min Cut in half lengthwise, re- move and throw away seeds. Place spaghetti squash, cut side up, in baking dish add in water.
    2. Cover with heavy-duty plastic wrap and vent. Microwave at HIGH for 10 - 12 minutes or possibly till tender, turning dish after 5 min Drain spaghetti squash and cold.
    3. Using a fork, remove spaghetti-like strands to yield 3 c; set aside in a large bowl. Throw away shells. (Reserve any re- mainng spaghetti-like strands for use in othe recipes.
    4. Combine onion and margerine in baking dish; cover and microwave at HIGH for 1-2 minutes or possibly till tender. Add in yellow squash, carrot and bell pepper; cover and microwave at HIGH for 3 minutes or possibly till crisp-tender.
    5. Add in yellow squash mixtue to reserved spaghetti squash. Add in tomatoes, parsley, chopped 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 you like.
    6. Serve immediately.

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