Spaghetti Squash and Vegetable Medley
Spaghetti squash tossed with cherry tomatoes, sugar snap peas, carrots, and basil topped with Parmesan
Servings: 6
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!
Notes
Check the squash when you start removing the strands with a fork. If it isn't tender enough to your liking, place the shredded squash in a bowl and microwave, covered, for a few more minutes.