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Spaghetti Squash Primavera

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Ingredients
  Spaghetti squash 2 Pound (1 Small One)
  Olive oil/Vegetable oil 1 Tablespoon
  Sweet red pepper 1 Medium, cut into matchstick-thin strips
  Zucchini 1 Medium, cut into matchstick-thin strips
  Garlic 1 Clove (5 gm), minced
  Canned chunky creamy mushroom soup 10 1⁄2 Ounce (1 Can)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
Directions

1. Pierce spaghetti squash several times with fork. Place squash on microwave-safe plate. Microwave, uncovered, on high 12 minutes or until fork-tender, turning over once during cooking. Let stand while preparing sauce.
2. In 2-quart microwave-safe casserole, combine oil, red pepper, zucchini and garlic. Cover with lid; microwave on high 3 minutes or until vegetables are tender, stirring once during cooking.
3. Stir soup and cheese into vegetable mixture. Cover; microwave on high 3 minutes or until hot and bubbling.
4. Halve squash lengthwise; remove seeds. With fork, lift out spaghetti-like strands to serving platter; discard squash shells. Pour sauce over squash. Serve with additional Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Healthy

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