Spaghetti Squash Bake with Mushrooms and Bell Pepper

Spaghetti squash cooked with shredded zucchini, sliced carrots, chopped red bell pepper, chopped green onion, broccoli florets, butter, chicken broth, and mashed garlic.

Ingredients -

1/2 cup shredded Zucchini
1/2 cup sliced Carrots
1/2 cup Mushrooms
1/2 cup chopped Red Bell Pepper
1/2 cup chopped Scallions
1/2 cup Broccoli Flowerets
2 teaspoons Butter
1 packet Instant Chicken Broth with Seasoning Mix dissolved in 1/2 cup Cold Water
1 small Garlic Clove, mashed
1 (1 to 1-1/4 pounds) Spaghetti Squash, halved, seeded, and baked

Preparation:

1. Combine the first 9 ingredients in a medium microwave-safe bowl, cover with plastic wrap and microwave on high for 2 minutes, or until the broccoli is tender crisp.

2. Remove from the microwave and set aside.

3. Remove the flesh of the squash with a fork into strands, reserving the shells.

4. Measure out 1 cup and add it to the vegetable mixture, tossing to combine.

5. Reserve the remaining squash for another time.

6. Evenly spoon the vegetable mixture back into each shell.

7. Place the shells in a baking dish and microwave on high until heated through which takes about 1 minute.

8. Rotate the dish half way through cooking time.

9. Serve immediately.

Spaghetti Squash Tip –

Winter Squash Availability

Supermarkets carry many winter squash varieties year round now thanks to climate controlled storage. The squash can be stored at home from one to several months, depending on variety.

Spaghetti Squash Tip –

Seeds

The seeds are usually removed from spaghetti squash before or after cooking. They are edible and can be roasted like pumpkin seeds.

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