Ingredients
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4 lbs spaghetti squash (about 1 medium)
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2 cups fresh tomatoes, chopped
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1 cup fresh mushrooms, sliced
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1 cup green pepper, diced
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1/4 cup red onion, diced
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2 garlic cloves, minced
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2 teaspoons italian seasoning
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1/8 teaspoon pepper
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1 tablespoon olive oil
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1 (15 ounce) can tomato sauce
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parmesan cheese, Grated
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1/2 cup carrot, shredded
Instructions
- Cut squash in half lengthwise; discard seeds.
- Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
- Meanwhile, in a large skillet, sauté tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender.
- Add tomato sauce; heat through.
- When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter and top with sauce.
- Sprinkle with Parmesan cheese if desired.