Spaghetti Squash with Tomatoes |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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It's a wonderful alternative to pasta and a great way to show how tasty vegetables can be.Michelle Smith, Eldersburg, Maryland Ingredients:
1 medium spaghetti squash (2-1/2 pounds) |
2 tablespoons water |
1/2 cup chopped sweet red or green pepper |
1/2 cup sliced green onions |
2 large tomatoes, seeded and chopped |
2 tablespoons minced fresh parsley |
2 teaspoons minced fresh dill or 3/4 teaspoon dill weed |
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil |
1/2 teaspoon salt |
2 tablespoons grated parmesan cheese |
Directions:
1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender.
2. Meanwhile, in a nonstick skillet, bring water to a boil over medium heat; add pepper and onions. Cook and stir for 2 minutes. Stir in the tomatoes, parsley, dill, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender.
3. When squash is cool enough to handle, scoop out pulp, separating strands with a fork; place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with cheese. Yield: 6 servings.
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