Spaghetti Squash with Sweet Peppers

Total Time: Prep/Total Time: 25 min.´╝îMakes: 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

  • 1 small spaghetti squash (about 2 pounds)
  • 1/2 medium green pepper, sliced
  • 1/2 medium sweet red pepper, sliced
  • 4 medium fresh mushrooms, sliced
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 medium tomatoes, quartered
  • 1 garlic clove, minced
  • 1/2 cup chicken broth
  • 1/4 teaspoon salt
  • 3 tablespoons shredded Parmesan cheese

Directions

  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.
  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.
  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.

NutritionFacts

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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