Spaghetti Squash With Red Sauce |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Spaghetti squash is my new favorite fun food. I never knew that there was a vegetable that was so much like pasta. This simple vegetarian sauce is a great topper for the squash This fabulous, meatless main dish is a great way to get the kids to eat lots of vegetables … and a great way for you to use some of the fresh harvest from your garden. — Kathryn Pehl, Prescott, Ariz. Ingredients:
4 lbs spaghetti squash (about 1 medium) |
2 cups fresh tomatoes, chopped |
1 cup fresh mushrooms, sliced |
1 cup green pepper, diced |
1/2 cup carrot, shredded |
1/4 cup red onion, diced |
2 garlic cloves, minced |
2 teaspoons italian seasoning |
1/8 teaspoon pepper |
1 tablespoon olive oil |
1 (15 ounce) can tomato sauce |
parmesan cheese, grated (optional) |
Directions:
1. Cut squash in half lengthwise; discard seeds.
2. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
3. Meanwhile, in a large skillet, sauté tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender.
4. Add tomato sauce; heat through.
5. When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter and top with sauce.
6. Sprinkle with Parmesan cheese if desired.
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