Confetti Spaghetti Squash

Submitted by kittycatmom

"Lovely fall "spaghetti" recipe. Making use of the veggies from your local farmers garden or late fall garden. DH and I made this up one day when we were trying to use up some of our over abundant garden tomatoes. Note* a side dish for 4 or main dish for 2. Adapted from a recipe found on Hy-Vee.com"

 

• Ready In: 50mins
• Ingredients: 6
• Yields: 3-4 cups
• Serves: 4

ingredients

• 1 (2 1/2 lb) spaghetti squash
• 2 -3 tablespoons butter
• 3 medium tomatoes, seeded and chopped (about 1 pound)
• 1 medium zucchini, cut into 1/2-inch pieces
• salt and pepper, to taste
• 1⁄2 - 1 cup grated parmesan cheese

directions

1. Preheat oven to 350°F.
2. Cut squash in half lengthwise and scoop out seeds. Place cut-side-down in shallow baking dish. Bake 30 to 40 minutes.
3. Use fork to scrape out spaghetti-like strands; set aside.
4. In saucepan melt butter over medium heat. Add zucchini and tomatoes; cook until just soft. Stir in squash. Season to taste with salt and pepper. Sprinkle with grated Parmesan.

Reviews

[Brooke the Cook in]

Cooking the squash in the microwave makes this dish super quick! Instead of butter I used about half the amount of olive oil which gives the dish a nice flavor too. My tomatoes could have been a little bigger (or I could have used a couple more) since I like tomatoes so much. All three of us enjoyed this dish tonight and there was plenty enough to go around for all. Thanks, I'll be making this one again when both zucchini and tomatoes are more abundant!