Spaghetti Squash and Vegetable Medley takes side dishes to a new level.
This recipe is for everyone who loves vegetables. It’s also for those who are so-so on veggies and wish they were more flavorful and exciting. Spaghetti squash has a texture that mimics its pasta namesake. Like pasta, it also combines well with a variety of additional ingredients.
The fresh cherry tomato sauce, laced with garlic and basil, coats this dish with delicious flavor. The carrots and sugar snap peas amp up the health factor and provide a rainbow of color. The grated Parmesan and flourish of fresh basil finish off this side dish in style.
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Spaghetti Squash and Vegetable Medley
An Oldie But a Goodie
It started with a spaghetti squash my daughter gave me from her garden. I wish you could have seen this thriving plant that sent multiple vines six feet down her yard. It was like something from a sci-fi movie. That triggered a memory of an old 1990 Ladies’ Home Journal magazine recipe. This is one of a handful of magazines I’ve kept over the years. I’d link you to the original, but it’s too old, and I can’t find it. Here are the modifications I made.
Broccoli— I skipped the 1 1/2 cups of broccoli florets. I love broccoli, but I don’t love how it stinks up the house, so I omitted it. However, it’s very healthy and tastes great in this recipe, so go for it if you want.
Carrots – I julienned the carrots instead of leaving them in slices.
Sugar Snap Peas – I used sugar snap peas instead of snow peas.
Additional Veggies – As you’ve probably figured out, this is a flexible recipe that can easily be adapted to other veggies. Just figure out how long your selected veggie takes to microwave and toss it in!
Parmesan – I added grated Parmesan after trying this side dish as a base, with red sauce and Italian sausage spooned over it. I highly recommend giving this a try. It was delicious! I added the Parmesan to the side dish version because I think it tastes great.
Serving Ideas
Cook one pound of ground mild Italian sausage. Add a jar of your favorite red sauce (marinara sauce) and simmer for a few minutes. Ladle the sauce over the spaghetti squash and vegetable medley and finish with Parmesan and fresh basil.
Additional Squash Dishes
Here are a few of my favorite squash dishes, but there are more, which you can find in my recipe index.
Spaghetti Squash and Vegetable Medley
Ingredients
- 1 spaghetti squash (2 1/2-3 lb)
- 2 c. cherry tomatoes, halved
- 1 tbsp olive oil
- 1/2 tsp. kosher salt
- ground black pepper, to taste
- 1 tsp. minced garlic
- 1/4 c. basil leaves, thinly sliced
- 2 c sugar snap peas cut diagonally in bite-sized pieces
- 1 c sliced carrot, cut into 1/4" strips
- grated Parmesan cheese
- Additional thinly sliced basil for garnish, if desired
Instructions
- Pierce squash through to the center with a thin, sharp knife about 6 times. Microwave on high for about 8 minutes. Turn over and microwave for another 8 minutes. Remove from microwave and cover with kitchen towel and let stand for 10 minutes.
- Combine tomatoes, olive oil and garlic in 2-4 quart microwaveproof casserole. Microwave covered on high for 3 minutes or until tomatoes are softened, stirring once. Stir in basil, salt and pepper, cover and set aside.
- Place carrots in a bowl medium bowl with a tablespoon of water and microwave on high, covered, for 2-3 minutes. Add sugar snap peas and microwave for 1 minute or more, until vegetables are tender. Let stand for 5 minutes.
- Meanwhile, halve squash lengthwise. Discard seeds and center pith. With fork, pull squash from shell and add to the casserole with tomatoes. Drain carrots and sugar snap peas and toss with squash, along with basil. Season with additional salt and pepper, if desired. Top with grated Parmesan and additional basil, if desired. Enjoy!
I like the way you change the recipe to your likes and dislikes. You also had some interesting advice.
I’ve always considered a recipe more of a guideline than a specific blueprint. I hope you enjoy make your own tweaks to suit your taste. 😃