Spaghetti Squash Primavera Recipe
Ingredients
| Vegetable oil | 2 Teaspoon | |
| Garlic | 1/2 Teaspoon, finely chopped | |
| Red onion | 1/4 Cup (16 tbs), finley chopped | |
| Carrot | 1/4 Cup (16 tbs), thinly sliced | |
| 1/4 cup thinly sliced red bell pepper | ||
| Green bell pepper | 1/4 Cup (16 tbs), thinly sliced | |
| Stewed tomatoes | 1 Can (10oz), undrained | |
| Yellow squash | 1/2 Cup (16 tbs), thinly sliced | |
| Zucchini | 1/2 Cup (16 tbs), thinly sliced | |
Directions
1. Heat oil in large skillet over medium-high heat until hot. Add garlic. Cook and stir 3 minutes. Add onion, carrot and peppers. Cook and stir 3 minutes. Add tomatoes, yellow squash, zucchini, corn, oregano and thyme. Cook 5 minutes or until heated through, stirring occasionally.
2. Cut spaghetti squash lengthwise in half. Remove seeds. Cover with plastic wrap. Microwave at HIGH 9 minutes or until squash separates easily into strands when tested with fork.
3. Cut each squash half lengthwise in half; separate strands with fork. Spoon vegetables evenly over squash. Top servings with cheese and parsley before serving.
2. Cut spaghetti squash lengthwise in half. Remove seeds. Cover with plastic wrap. Microwave at HIGH 9 minutes or until squash separates easily into strands when tested with fork.
3. Cut each squash half lengthwise in half; separate strands with fork. Spoon vegetables evenly over squash. Top servings with cheese and parsley before serving.
Chef
