Spaghetti Squash Medley Recipe

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Spaghetti Squash Medley Recipe
Spaghetti Squash Medley Recipe photo by Taste of Home
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Spaghetti Squash Medley Recipe

Read Reviews
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"We raise spaghetti squash in our garden, and I enjoy coming up with different ways to use it," writes Wanda Ivan of Salina, Kansas. "We like the colorful mix of tomatoes, carrot, broccoli and snow peas in this microwave dish."
Recommended: Baking with Squash
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 medium spaghetti squash (2-1/2 to 3 pounds)
  • 2 cups chopped seeded tomatoes
  • 1 tablespoon olive or canola oil
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups fresh broccoli florets
  • 1 large carrot, thinly sliced
  • 2 tablespoons water
  • 2 ounces fresh or frozen snow peas, sliced
  • 2 tablespoons grated Parmesan cheese

Directions

Pierce squash six times with a sharp knife. Place on a microwave-safe plate; microwave on high for 7 minutes. Turn squash; cook 7 minutes longer. Cover with an inverted bowl; let stand for 10 minutes.
Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 2-3 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper. Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture.
Halve squash lengthwise; remove seeds. Using a fork, separate squash into strands; toss with tomato mixture. Serve with Parmesan cheese. Yield: 5 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Spaghetti Squash Medley in Light & Tasty October/November 2003, p18

Nutritional Facts

3/4 cup: 132 calories, 4g fat (1g saturated fat), 2mg cholesterol, 336mg sodium, 23g carbohydrate (0 sugars, 6g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

  • 1 medium spaghetti squash (2-1/2 to 3 pounds)
  • 2 cups chopped seeded tomatoes
  • 1 tablespoon olive or canola oil
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups fresh broccoli florets
  • 1 large carrot, thinly sliced
  • 2 tablespoons water
  • 2 ounces fresh or frozen snow peas, sliced
  • 2 tablespoons grated Parmesan cheese
  1. Pierce squash six times with a sharp knife. Place on a microwave-safe plate; microwave on high for 7 minutes. Turn squash; cook 7 minutes longer. Cover with an inverted bowl; let stand for 10 minutes.
  2. Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 2-3 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper. Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture.
  3. Halve squash lengthwise; remove seeds. Using a fork, separate squash into strands; toss with tomato mixture. Serve with Parmesan cheese. Yield: 5 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Spaghetti Squash Medley in Light & Tasty October/November 2003, p18

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Bonnie A Lowry User ID: 4303975 90479
Reviewed Jul. 27, 2009

"This recipe is absolutely delicious! This is a great way to present spaghetti squash along with other fresh garden veggies. I encourage everybody to try this recipe."

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