Spaghetti Squash with Tomatoes, Zucchini and Peppers

By mhatkinson

Ingredients

• 1 spaghetti squash (1 1/2-2 lbs)
• 2 medium zucchini, cut into 1/2-inch slices
• 1 large red or green bell pepper, cut into 1/2-inch cubes
• 1 celery rib, sliced
• 1/2 teaspoon basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoon butter
• 2 large tomatoes, coarsely chopped
• 1/4 cup grated Parmesan cheese
• Chopped parsley, for garnish

Preparation

Step 1

Pierce squash deeply in several places with a long-pronged fork. Place on paper towels in microwave. Cook on high 7 minutes. Turn squash over and cook 4 to 7 minutes, or until slightly soft to the touch. Set aside to cool.

In a 1-quart casserole, combine zucchini, bell pepper, celery, basil, salt and pepper. Toss to mix. Dot with butter. Cover with lid and cook on high 3 minutes. Add tomatoes. Cover and cook 3 minutes.

With a large sharp knife, cut squash in half lengthwise. Scoop out seeds. With two forks, scrape up squash strands and transfer to a serving platter. Spoon vegetables over top. Sprinkle with cheese and parsley.