1 Spaghetti Squash (3 to 4 lbs)                           5 to 6 Green Onions, chopped, including tops

2 T. Olive Oil                                                     1 tsp. minced Garlic

1 T. Butter                                                         1 medium Red Bell Pepper, cut into 1/8” strips

8 oz sliced Fresh Mushrooms                               ¼ lb. fresh Snow Peas, trimmed

2 medium ripe Tomatoes, chopped                         ¾ cup fresh grated Parmesan Cheese

1 medium Zucchini, cut into ¼” slices


Bake whole squash 1 hour at 350 degrees or until tender when pierced with fork.  Remove from oven and allow to cool 5 to 10 minutes.  Halve lengthwise and remove seeds.  With a 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, red bell pepper, and snow peas.  Cook until soft, 4 to 5 minutes.  Pour over squash and toss to combine.  Sprinkle with Parmesan Cheese and serve immediately. 


Makes 8 side dish servings.


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