Spaghetti Squash Primavera
|Olive oil||1 Teaspoon|
|Diced green bell pepper||1⁄4 Cup (4 tbs)|
|Diced zucchini||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||1⁄4 Cup (4 tbs)|
|Diced carrot||1⁄4 Cup (4 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Plum tomato||1 , diced|
|Red wine/Water||1 Tablespoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Cooked spaghetti squash||2 Cup (32 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Heat oil in medium skillet over low heat.
Add bell pepper, zucchini, mushrooms, carrot, green onions and garlic; cook 10 to 12 minutes or until crisp-tender, stirring ocassionally.
Stir in tomato, wine, basil, salt and black pepper; cook 4 to 5 minutes, stirring once or twice.