Spaghetti Squash Supreme

Switch out your regular pasta noodles for spaghetti squash!
  • Prep time 20 mins
  • Cook time 80 mins
  • Yields 6 servings

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  • Recipe Attribution Shaley Hoogendoorn

Ingredients

  • 3 lbs spaghetti squash
  • 2 cups broccoli flowerettes
  • 1 cup zucchini cubes, unpeeled
  • Salted water
  • 1 cup sliced carrots
  • 1 cup cherry tomatoes
  • 2 Tbsp butter or margarine
  • ½ cup chopped green onion
  • ¾ tsp salt
  • ¼ tsp pepper
  • Grated parmesan cheese—a good sprinkle

Equipment

  • Fork
  • Paper towels
  • Colander
  • Small pot
  • Frying pan

Directions

  1. Pierce skin of squash with a fork in 6-7 places.
  2. Set on oven rack & bake in a 350°F oven for 1 hour, until shell feels a bit soft.
  3. Remove from oven and cool for 15 minutes.
  4. Cut in half lengthwise. Discard seeds. Using a fork, lift spaghetti strands with a scraping motion onto paper towels to drain.
  5. Cook broccoli and zucchini in salted water for 1 minute. Cool under cold running water and drain.
  6. Cook carrot slices in water for 5-6 minutes. Cool under cold running water and drain. Add to broccoli and zucchini. Add cherry tomatoes to veggies.
  7. Melt butter in frying pan. Add green onion, salt, and pepper. Sauté for 1 to 2 minutes until soft.
  8. Add squash strands and veggies. Sauté until heated through.
  9. Add cheese and toss together.

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