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Spectacular Spaghetti Squash Recipe

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I wanted to make dinner in a hurry and I remembered this recipe in an old cookbook. I made it for my family and my husband now requests it often.—Jean Matuszak, Madison, Wisconsin

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Spectacular Spaghetti Squash Recipe

Prep: 15 min. Bake: 50 min.

Yield: 10-12 Servings

15 50 65

Ingredients

1 medium spaghetti squash (about 3 pounds)
8 ounces fresh mushrooms, sliced
1 medium zucchini, sliced
1 medium sweet red pepper, julienned
3 cups sugar snap peas
6 green onions, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon butter
2 medium tomatoes, chopped
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt
1/8 teaspoon pepper
3/4 cup shredded Parmesan cheese

Directions

Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a baking dish. Fill pan with hot water to a depth of 1/2 in. Cover and bake at 375° for 50-60 minutes or until tender.
When cool enough to handle, scoop out the squash and separate strands with a fork. Place squash in a large serving bowl and keep warm. Discard shells.
Meanwhile, in a skillet; saute mushrooms, zucchini, red pepper, peas, onions and garlic in oil and butter for 15 minutes or until tender. Add tomatoes, basil, garlic salt and pepper; heat through. Pour over squash. Sprinkle with Parmesan cheese. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 117 calories, 5 g fat (2 g saturated fat), 6 mg cholesterol, 195 mg sodium, 14 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Spectacular Spaghetti Squash in Birds & Blooms August/September 1999, p55

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