Spaghetti Squash With Summer Vegetables Recipe
Spaghetti Squash With Summer Vegetables is an irresistible side dish recipe. An deadly combination of spaghetti squash and vegetables is something you would never want to miss out on!
Ingredients
1 (3-pound) spaghetti squash
1/4 cup water
1/2 teaspoon chicken-flavored bouillon granules
1/4 cup hot water
2 medium zucchini squash, sliced
1 medium-size yellow squash, sliced
1 medium carrot, scraped and grated
1/2 cup chopped green pepper
1/4 cup sliced green onion
3 tablespoons chopped fresh parsley
3 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
Directions
Wash spaghetti squash, and cut in half length- wise; remove and discard seeds.
Place squash, cut side down, in a 13- x 9- x 2-inch baking dish; add 1/4 cup water to dish.
Cover with heavy-duty plastic wrap, and microwave at HIGH for 20 to 22 minutes, totating and rearranging at 8 minute intervals.
Let stand, covered, 5 minutes.
Drain spaghetti squash, and cool.
Remove 4 cups spaghetti-like strands using a fork, and set aside.
Reserve any remaining spaghetti squash for use in other recipes.
Combine bouillon granules and 1/4 cup hot water in a 12- x 8- x 2-inch baking dish; stir until bouillon granules are dissolved, and set aside.
Combine zucchini squash, yellow squash, carrot, green pepper, green onion, and reserved 4 cups spaghetti squash in a large bowl.
Toss well to combine ingredients, and transfer to baking dish containing bouillon mixture.
Sprinkle chopped parsley, Parmesan cheese, and pepper evenly over squash mixture.
Cover vegetable mixture with heavy-duty plastic wrap, and microwave at HIGH for 6 to 8 minutes, stirring at 3 minute intervals.
Let stand, covered, 2 minutes.
Place squash, cut side down, in a 13- x 9- x 2-inch baking dish; add 1/4 cup water to dish.
Cover with heavy-duty plastic wrap, and microwave at HIGH for 20 to 22 minutes, totating and rearranging at 8 minute intervals.
Let stand, covered, 5 minutes.
Drain spaghetti squash, and cool.
Remove 4 cups spaghetti-like strands using a fork, and set aside.
Reserve any remaining spaghetti squash for use in other recipes.
Combine bouillon granules and 1/4 cup hot water in a 12- x 8- x 2-inch baking dish; stir until bouillon granules are dissolved, and set aside.
Combine zucchini squash, yellow squash, carrot, green pepper, green onion, and reserved 4 cups spaghetti squash in a large bowl.
Toss well to combine ingredients, and transfer to baking dish containing bouillon mixture.
Sprinkle chopped parsley, Parmesan cheese, and pepper evenly over squash mixture.
Cover vegetable mixture with heavy-duty plastic wrap, and microwave at HIGH for 6 to 8 minutes, stirring at 3 minute intervals.
Let stand, covered, 2 minutes.
