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- Spaghetti Squash with Tomatoes
-
- 1 (3 to 1 1/2 pound) Spagetti Squash
- 2 Tablespoons Olive Oil
- 2 Green Onions, thinly sliced
- 1 Teaspoon Minced Garlic
- 1 1/2 pounds Ripe Roma Tomatoes, seeded, coarsely chopped (3 cups)
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Peppet
- 2 Tablespoon Margarine or Butter
- 1/2 Cup Freshly grated Parmesan Cheese, Divided
- 2 Tablespoons Snipped Fresh Italian Parsley
- Directions
- Pierce squash several times with long-tined fork; place on paper towel in microwave. Microwave (high) turning over once until shell ""gives"" slightly when pressed (10 - 14 minutes). Let stand 5 minutes. Meanwhile, combine oil, green onions and garlic in 1 1/2 quart microwavable dish. Microwave (high) 1 minute; stir in tomatoes, salt and pepper. Microwave, (High) until tomatoes are just heated through (4 to 5 minutes) stirring once. Cut squash in half lengthwise; scoop out seeds. ""Rake"" through squash with a fork, forming spaghetti-like strands. In large bowl, toss together squash, margarine, 1/4 cup of the Parmesan cheese and 2 tablespoons Italian parsley. Arrange squash on a serving platter; spoon hot tomato mixture on top. Sprinkle with remaining 1/4 cup Parmesan cheese.
- Provided by:
- Kelly Saxer of Desert Roots Farm
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