Vegetable Medley Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexHealthyServings4
Ingredients
| Spaghetti squash | 2 Pound | |
| Water | 1/4 Cup (16 tbs) | |
| 2 stalks of celery, thinly sliced | ||
| Zucchini | 1 Medium, thinly sliced | |
| Mushrooms | 8 , thinly sliced | |
| Butter | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/4 Teaspoon | |
| Dried basil leaves | 1/2 Teaspoon | |
| Dried oregano | 1/4 Teaspoon | |
| 1 large tomato, seeded and diced | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
GETTING READY
1) Halve squash lengthwise.
2) Remove the seeds.
MAKING
3) In a large shallow dish put squash cut side up.
4) Pour 1/4 cup (50 mL) water.
5) Seal with plastic wrap. Microwave on high for 8 minutes
6) With a fork loosen spaghetti strands.
7) Keep aside.
8) In a large glass bowl mix celery, zucchini, mushrooms, butter, garlic and salt.
9) Microwave on high for 2 minutes, stirring twice.
10) Mix squash, seasonings and tomato.
11) Sprinkle Parmesan cheese on top.
12) Microwave on high for about 1 minute till cheese softens.
SERVING
13) Serve hot.
1) Halve squash lengthwise.
2) Remove the seeds.
MAKING
3) In a large shallow dish put squash cut side up.
4) Pour 1/4 cup (50 mL) water.
5) Seal with plastic wrap. Microwave on high for 8 minutes
6) With a fork loosen spaghetti strands.
7) Keep aside.
8) In a large glass bowl mix celery, zucchini, mushrooms, butter, garlic and salt.
9) Microwave on high for 2 minutes, stirring twice.
10) Mix squash, seasonings and tomato.
11) Sprinkle Parmesan cheese on top.
12) Microwave on high for about 1 minute till cheese softens.
SERVING
13) Serve hot.
Chef
