Italian Style Spaghetti Squash Toss with Tomatoes and Parmesan

Baked spaghetti squash separated into strands and tossed butter and parmesan cheese and topped with mixture of sautéed green pepper, onion, basil, oregano, garlic powder, marjoram, thyme, sage, olive oil, chopped vine-ripened tomatoes.

Ingredients -

1 (1-1/2 pounds) Spaghetti Squash, washed, pricked with a fork on both sides
1 medium Green Bell Pepper, chopped
1 medium White or Yellow Onion, chopped
1 teaspoon Basil Leaves, crushed
1 teaspoon Oregano Leaves, crushed
1 teaspoon Garlic Powder
1/4 teaspoon Marjoram, Thyme, and Sage
2 tablespoons Italian Olive Oil
5 to 6 medium Vine-Ripened Tomatoes, chopped
2 tablespoon Unsalted Butter
1/4 cup grated Fresh Parmesan Cheese

Preparation:

1. Preheat the oven to 400 degrees.

2. Bake the squash for 40 minutes or until tender.

3. Cut the squash in half and remove the seeds.

4. Using a fork, remove the flesh into strands.

5. Add the green pepper, onion and seasonings to a large skillet and sauté until tender.

6. Add the tomatoes and simmer for 5 minutes uncovered.

7. Toss the squash together with the butter and cheese.

8. Transfer the squash to a serving dish.

9. Top with the tomato mixture and serve.

Spaghetti Squash Tip –

Winter Squash

Winter squash varieties include spaghetti, acorn, pumpkins, butternut, and turban. The hard exterior shell keeps the firm squash flesh interior moist and fresh for up to several months.

Spaghetti Squash Tip –

Hard Exterior Shell

The winter squash family, including spaghetti squash, is known for their characteristic hard exterior shell and firm flesh interior. Winter varieties must be cooked before eaten.

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