Recipe

Colorful Squash Recipe

	Morninlite / All my dishes 1 year ago This is a good way to use end of season zucchini and peppers. Spagetti squash is so cool. It can easily replace spagetti in most any pasta recipe. Just another way to get those veggie servings in! I got this from Aunt Dawn. Prep:25m Cook:8m Servings:6	Morninlite
	easy healthy harvest

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Ingredients

1 medium Spagetti Squash (about 2 1/2 pounds)

1 medium Zucchini (I use two medium to small zucchinis)

1 Tbs olive oil (or vegetable oil)

1 bell pepper cut into strips (I will usually use a third of each of red, yellow and orange. You can use green or purple also)

1 pkg (10oz) frozen peas, thawed

1 tsp oregano

1/2 tsp sea salt

a few turns of the pepper mill

1 or 2 cloves of garlic crushed

Grated Parmesan Cheese

1 Tbs chopped parsley

Directions

Cut squash lenghtwise in half; discard seed, wrap each half with plastic wrap.

Microwave on high 13 to 18 minutes, until flesh is tender.

Let stand 5 minutes.

~@~

Cut zucchini into 1/4 inch slices

In a large skillet, cook zucchini in oil and crushed garlic 3 min.,

Add peppers and peas; cook 2 minutes until veggies are crisp tender.

Stir in oregano, salt, pepper.

~@~

To Serve:

Scrape spagetti squash into a serving bowl.

Add veggies and lightly toss.

Top with parmesan cheese and parsely.

Serve with Italian bread

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Comments

chefelaine 1 year ago said:
I just LOVE spaghetti squash!!!! Thanks, Morninlite, and HIGH FIVE to you :+D

leebear 1 year ago said:
I never tried spaghetti squash
but this sounds pretty good
i'll have to give it a try - leebear
p.s.thanks for being my friend

22566 1 year ago said:
What a great sounding recipe!

Thank-you

Kind Regards

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