Spaghetti Squash Primavera

Microwave Recipe

Cooking Time : 30-32 minutes

1 spaghetti squash (1.5 to 2 pounds)

1 large zucchini (about 8 ounces) cut into 1/2 inch slices

1 large green pepper, cut into 1-inch pieces

1 stalk celery, sliced

1/2 t. dill

1/2 t. fresh basil

1/2 t. Italian herb seasoning

1/4 cup butter or margarine

2 large tomatoes, coarsely chopped

1/4 c. (1 ounce) grated Parmesan cheese

Parsley

Pierce squash deeply several times with long-tined fork. Place in microwave oven on roasting rack and cook (micro) on Hi, 7 minutes.

Turn squash over and cook (micro) on Hi another 3 to 5 minutes or until soft.

Combine zucchini, green pepper, celery, dill, basil, and Italian seasoning in a 1 1/2 quart microproof casserole. Dot vegetables with butter. Cover with casserole lid. Cook (micro/convec), at 350 degrees, 10 minutes.

Stir in tomatoes. Cover and cook (micro/convec), at 350 degrees, 10 minutes.

Cut squash in half and remove seeds. With two forks, carefully transfer squash strands to serving platter. Spoon vegetables over top. Sprinkle with Parmesan cheese. Garnish with parsley.  Enjoy!

4 servings.