Name: Spaghetti Squash With Red Sauce
Yield: 4 servings
Ingredients: 4 lbs spaghetti squash (about 1 medium); 2 cups fresh tomatoes, chopped; 1 cup fresh mushrooms, sliced; 1 cup green pepper, diced; 1/2 cup carrot, shredded; 1/4 cup red onion, diced; 2 garlic cloves, minced; 2 teaspoons italian seasoning; 1/8 teaspoon pepper; 1 tablespoon olive oil; 1 (15 ounce) can tomato sauce; parmesan cheese, Grated (optional)

Servings: 4 persons

4 lbs spaghetti squash (about 1 medium)
2 cups fresh tomatoes, chopped
1 cup fresh mushrooms, sliced
1 cup green pepper, diced
1/2 cup carrot, shredded
1/4 cup red onion, diced
2 garlic cloves, minced
2 teaspoons italian seasoning
1/8 teaspoon pepper
1 tablespoon olive oil
1 (15 ounce) can tomato sauce
parmesan cheese, Grated (optional)

1
Cut squash in half lengthwise; discard seeds.
2
Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
3
Meanwhile, in a large skillet, saute tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender.
4
Add tomato sauce; heat through.
5
When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter and top with sauce.
6
Sprinkle with Parmesan cheese if desired.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Spaghetti Squash With Red Sauce

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