Microwave Spaghetti Squash



6 to 8 servings



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


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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