Microwave Spaghetti Squash
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Ingredients
| 1-1/2 lb. | spaghetti squash | | 1 | md. red pepper, thinly sliced | | 1 | sm. onion, thinly sliced | | 2 cloves | garlic, minced | | 1 tbsp. | olive oil | | 1 | md. tomato, chopped | | 1 | md. zucchini, thinly sliced | | 1 cup | sliced mushrooms | | 1 tbsp. | tarragon vinegar | | 1 tsp. | dried tarragon | | 1/2 tsp. | salt | | 1/4 tsp. | pepper |
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Instructions
Pierce squash with a fork. Place on paper towels in microwave. Cook on high for 5 to 6 minutes per pound or until squash is soft. Let stand for 5 to 10 minutes. Cut in half. Remove seeds and scoop out pulp. Set aside. In a 2 quart casserole, toss red pepper, onion, garlic and olive oil. Cover and microwave on high for 2 mintues or until slightly soft. Add tomato, zucchini, mushrooms, vinegar, tarragon, salt and pepper. Cover and microwave on high for 3 minutes or until crisp-tender. Toss with squash and serve immediately.
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