Ingredients:
1 (3 -4 lb) spaghetti squash
2 tablespoons olive oil
1 tablespoon butter
8 ounces fresh mushrooms, sliced
2 medium ripe tomatoes, chopped
1 medium zucchini, cut into 1/4 inch slices
6 green onions, chopped, including tops
1 teaspoon garlic, minced
1 medium red bell peppers, cored and seeded, cut into 1/8 inch strips
1 lb fresh snow peas, trimmed
3/4 cup parmesan cheese, freshly grated
Directions:
Preheat oven to 350 degrees.
Bake whole squash 1 hour or until tender when pierced with fork.
Remove from oven and allow to cool 5-10 minutes.
Halve lengthwise and remove seeds.
With fork, pull out spaghetti-like strands and place in large serving bowl.
Set aside.
In large skillet, heat olive oil and butter over medium heat.
Add mushrooms, tomatoes, zucchini, green onions, garlic, bell pepper, and snow peas.
Cook until soft (4-5 minutes).
Pour over squash and toss to combine.
Sprinkle with Parmesan and serve immediately.
Servings: 4
Time preparation: 20 min.
Time total: 95 min.