Confetti Spaghetti Squash |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Lovely fall spaghetti recipe. Making use of the veggies from your local farmers garden or late fall garden. DH and I made this up one day when we were trying to use up some of our over abundant garden tomatoes. Note* a side dish for 4 or main dish for 2. Adapted from a recipe found on Hy- Ingredients:
1 (2 1/2 lb) spaghetti squash |
2 -3 tablespoons butter |
3 medium tomatoes, seeded and chopped (about 1 pound) |
1 medium zucchini, cut into 1/2-inch pieces |
salt and pepper, to taste |
1/2-1 cup grated parmesan cheese |
Directions:
1. Preheat oven to 350°F.
2. Cut squash in half lengthwise and scoop out seeds. Place cut-side-down in shallow baking dish. Bake 30 to 40 minutes.
3. Use fork to scrape out spaghetti-like strands; set aside.
4. In saucepan melt butter over medium heat. Add zucchini and tomatoes; cook until just soft. Stir in squash. Season to taste with salt and pepper. Sprinkle with grated Parmesan.
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