Title: Microwave Spaghetti Squash
Categories: Vegetable Microwave Side dish
Yield: 6 To 8
| 1 | | Spaghetti squash, about 1 1/2 lb |
| 1 | md | Red pepper, thinly sliced |
| 1 | sm | Onion, thinly sliced |
| 2 | | Garlic cloves, minced |
| 1 | tb | Olive oil |
| 1 | md | Tomato, chopped |
| 1 | md | Zucchini, thinly sliced |
| 1 | c | Sliced mushrooms |
| 1 | tb | Tarragon vinegar |
| 1 | ts | Dried tarragon |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
Pierce squash with a fork. Place on paper towels in microwave. Cook on high
for 5 to 6 minutes per pound or until squash is soft. Let stand for 5 to 10
minutes. Cut in half. Remove seeds and scoop out pulp. Set aside. In a 2 QT
casserole, toss red pepper, onion, garlic and olive oil. Cover and
microwave on high for 2 mintues or until slightly soft. Add tomato,
zucchini, mushrooms, vinegar, tarragon, salt and pepper. Cover and
microwave on high for 3 minutes or until crisp-tender. Toss with squash and
serve immediately.