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Spaghetti Squash With Red Sauce


  • 1 medium spaghetti squash
  • 2 cups chopped fresh tomatoes
  • 1 cup sliced fresh mushrooms
  • 1 cup diced green pepper
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  • 1/2 cup shredded carrot
  • 1/4 cup diced red onion
  • 2 garlic cloves, minced
  • 2 tsp. Italian seasoning
  • 1/8 tsp. pepper
  • 1 Tbsp. olive oil
  • 1 can (15oz.) tomato sauce
  • grated Parmesan cheese (opt.)


Cut squash in half lengthwise; discard the seeds. Place the squash, cut side down, on a microwave safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender. Meanwhile, in a large skillet, saute' the tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender. Add tomato sauce; heat through.

When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter; top with sauce. Sprinkle with Parmesan cheese, if desired.


By Robin from Washington, IA

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