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servings:6
cook time:50min
Ingredients
2-1/2- to 3- pound spaghetti squash
2 tablespoons water
1/2 cup chopped red or green sweet pepper
1/2 cup sliced green onions
2 large tomatoes, chopped
2 tablespoons snipped parsley
2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed
2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 tablespoon grated Parmesan cheese
cook time:50min
Ingredients
2-1/2- to 3- pound spaghetti squash
2 tablespoons water
1/2 cup chopped red or green sweet pepper
1/2 cup sliced green onions
2 large tomatoes, chopped
2 tablespoons snipped parsley
2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed
2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 tablespoon grated Parmesan cheese
Directions
Wash spaghetti squash; halve lengthwise. Scoop out seeds. Place squash halves, cut side down, in a baking dish. Bake in a 350° F oven for 30 to 40 minutes or until tender.
Meanwhile, in a medium nonstick skillet heat water. Add sweet pepper and green onions and cook for 2 minutes. Stir in tomatoes, parsley, dill, and basil. Simmer, uncovered, for 5 minutes more or until of desired consistency.
Using two forks, remove stringy pulp from spaghetti squash and place on a serving platter. Spoon tomato mixture over spaghetti squash. Toss to combine. Sprinkle with Parmesan cheese. Makes 6 servings.
Wash spaghetti squash; halve lengthwise. Scoop out seeds. Place squash halves, cut side down, in a baking dish. Bake in a 350° F oven for 30 to 40 minutes or until tender.
Meanwhile, in a medium nonstick skillet heat water. Add sweet pepper and green onions and cook for 2 minutes. Stir in tomatoes, parsley, dill, and basil. Simmer, uncovered, for 5 minutes more or until of desired consistency.
Using two forks, remove stringy pulp from spaghetti squash and place on a serving platter. Spoon tomato mixture over spaghetti squash. Toss to combine. Sprinkle with Parmesan cheese. Makes 6 servings.
(Collect From Shine)
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