Spaghetti Squash with Sweet Peppers
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
"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."
Ingredients
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1 small spaghetti squash (about 2 pounds)
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1/2 medium green pepper, sliced
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1/2 medium sweet red pepper, sliced
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4 medium fresh mushrooms, sliced
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1 small onion, chopped
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1 tablespoon olive oil
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2 medium tomatoes, quartered
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1 garlic clove, minced
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1/2 cup chicken broth
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1/4 teaspoon salt
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3 tablespoons shredded Parmesan cheese
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
2/3 cup pepper mixture with 2/3 cup squash: 104 calories, 5g fat (1g saturated fat), 3mg cholesterol, 341mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.
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