| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Veg06 |
4 |
servings |
INGREDIENTS
| 1 |
sm |
Spaghetti Squash |
| 1 |
ts |
Olive Oil |
| 4 |
|
Green Onions; sliced diagonally |
| 1 |
md |
Zucchini; diced |
| 2 |
|
Garlic Cloves; minced |
| 3 |
lg |
Tomatoes; Chopped |
| 1/4 |
c |
Fresh Parsley; minced |
| 2 |
tb |
Basil Leaves; thinly sliced |
| 1 |
ts |
Balsamic Vinegar |
| 1/8 |
ts |
Freshly Ground Black Pepper |
| 1/3 |
c |
Freshly Grated Parmesan Cheese |
INSTRUCTIONS
Cut the spaghetti squash lengthwise in half. Place each half, cut side
down, on a plate. Microwave on HIGH for 5-6 minutes or until tender. Keep
warm.
Meanwhile heat the oil in a medium nonstick skillet over medium heat. Add
the green onions and cook, stirring frequently, until the onions are
translucent, about 1 to 2 minutes. Add the zucchini and cook, stirring, 1
~2 minutes ir until the zucchini is just crisp-tender.
Add the tomatoes, parsley, basil, vinegar and pepper and bring to a boil.
Reduce heat, cover and simmer 5 minutes.
To serve, remove seeds from squash halves. With a fork, gently tease out
the strands of squash. Serve on warmed plates topped with vegetable
mixture. Sprinkle with cheese.
Recipe by: The No Tofu Vegetarian Cookbook-Sharon Sassaman Claessens
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