So fresh, so colorful, and full of nutrients! This is ready to go in FIFTEEN MINUTES, and that, my dear friends, is hard to beat!
Yields: two large servings, or 4 regular servings.
1 spaghetti squash, 3-4 pounds
2-3 Tbsp. olive oil
3 cloves garlic, crushed
1 small onion, chopped
4 oz. sliced mushrooms
2 ripe tomatoes, chopped
1/2 large zucchini, or 1 medium zucchini, sliced
4 green onions, chopped
1/2 bell pepper, chopped
parmesan cheese to top
1. Poke deep holes in your squash and place in microwave for 5 minutes. Every 5 minutes, you'll rotate the squash until soft. Mine took exactly 15 minutes in the microwave to cook.
2. While squash is in microwave, in a large skillet, heat olive oil and garlic. Add onion and mushrooms. Soften those for about a minute and then proceed to add the other ingredients, with tomatoes very last. Saute and cook until softened and ready to go.
3. Once squash is softened in microwave, cut in half length-wise and scoop out seeds. Pour the mixture into the spaghetti squash bowl and sprinkle parmesan cheese over top! If you are serving 4, cut each bowl width wise to make 4 smaller bowls.
Enjoy while warm!