Spectacular Spaghetti Squash Saute

This is a great autumn dish, taking advantage of fall's bounty. This dish is very filling. If used as a main dish, it feeds 3-4. As a side dish, it feeds 6-8.

• Ready In: 1 hr 35 mins
• Serves: 4

Ingredients

• 1 (3 -4 lb)  spaghetti squash
• 2  tablespoons olive oil
• 1  tablespoon butter
• 8  ounces fresh mushrooms, sliced
• 2  medium  ripe tomatoes, chopped
• 1  medium zucchini, cut into 1/4 inch slices
• 6  green onions, chopped, including tops
• 1  teaspoon garlic, minced
• 1  medium red bell pepper, cored and seeded, cut into 1/8 inch strips
• 1  lb fresh snow pea, trimmed
• 3⁄4 cup parmesan cheese, freshly grated

Directions

1. Preheat oven to 350 degrees.
2. Bake whole squash 1 hour or until tender when pierced with fork.
3. Remove from oven and allow to cool 5-10 minutes.
4. Halve lengthwise and remove seeds.
5. With fork, pull out spaghetti-like strands and place in large serving bowl.
6. Set aside.
7. In large skillet, heat olive oil and butter over medium heat.
8. Add mushrooms, tomatoes, zucchini, green onions, garlic, bell pepper, and snow peas.
9. Cook until soft (4-5 minutes).
10. Pour over squash and toss to combine.
11. Sprinkle with Parmesan and serve immediately.