Confetti Spaghetti Squash

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: 50 mins
• Serves: 4
• Yields: 3-4 cups

Ingredients

• 1 (2 1/2lb)  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.