Spaghetti Squash Primavera

Baked spaghetti squash tossed with sautéed peas, sliced mushrooms, chopped tomatoes, chopped bell pepper, olive oil, dried oregano, dried basil, and fresh ground black pepper.

Ingredients -

1 large Spaghetti Squash, cut in half lengthwise, seeded
1/2 cup Fresh or Frozen Peas
1 cup sliced Mushrooms
2 medium Tomatoes, seeded and chopped
1 small Red or Green Bell Pepper, seeded and chopped
1 tablespoon Olive Oil
1/4 teaspoon Dried Oregano
1/4 teaspoon Dried Basil
Fresh Ground Black Pepper

Preparation:

1. Preheat the oven to 350 degrees.

2. Transfer the halves to a baking dish and fill up with 1 inch of water.

3. Bake the squash for 50 to 60 minutes uncovered.

4. Add the rest of the ingredients to a large skillet with olive oil and sauté for 15 minutes or until tender crisp.

5. Using a fork, remove the flesh from the squash into strands and transfer to a warm serving bowl.

6. Toss with the vegetable mixture and season to taste with pepper.

7. Serve.

Spaghetti Squash Tip –

Squash Yield

A four pound spaghetti squash will yield between 4-6 cups of cooked squash, or enough to feed 4 people.

Spaghetti Squash Tip –

Squash Storing

Store squash in a cool dry place for up to several months. Ideally a temperature of 45-50 degrees F. is ideal. After cutting spaghetti squash open, wrap tightly in plastic and refrigerate.

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