"For a dish with harvesttime appeal, you can't go wrong with this veggie medley I created," assures Julie Varilek of Box Elder, South Dakota. "Served with breadsticks, it makes a satisfying main dish or a hearty side. I grow so much spaghetti squash, I often prepare this through February."
- 1 medium spaghetti squash (2 pounds)
- 1/2 medium green pepper, sliced
- 1/2 medium sweet red pepper, sliced
- 4 medium fresh mushrooms, sliced
- 1 small onion, chopped
- 1 tablespoon olive oil
- 2 medium tomatoes, quartered
- 1 garlic clove, minced
- 1/2 cup chicken broth
- 1/4 teaspoon salt
- 3 tablespoons shredded Parmesan cheese
- Cut squash in half lengthwise; discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool.
- In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. Add tomatoes and garlic; saute 4-5 minutes longer. Add the broth and salt; simmer, uncovered, for 3-4 minutes.
- When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter or individual plates; top with the pepper mixture. Sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Spaghetti Squash with Sweet Peppers in Light & Tasty October/November 2001, p10
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