Monday, April 20, 2015

It's Yummy Monday - Spaghetti Squash Primavera!

Spaghetti Squash Primavera
recipe image
Submitted By: Joanna Childs Mondragon
Photo By: Nashville Nosher
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 6
"Spaghetti squash stands in for pasta and is tossed with zucchini, bell pepper, tomato, and feta cheese for a nice spin on an Italian standard."
1 spaghetti squash
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 large clove garlic, minced
1 large zucchini, cut into bite-size pieces
1 green bell pepper, chopped
1 tablespoon dried Italian herb seasoning
fresh ground black pepper, to taste
1 1/2 cups chopped tomato
3/4 cup crumbled feta cheese
1.Pierce the shell of the spaghetti squash with a fork and place in a microwave-safe dish; cook in microwave on High for 12 minutes. Set aside to cook until cool enough to handle. Slice in half lengthwise; remove the seeds. Use a fork to pull the flesh of the squash away from the shell and place into a large bowl; fluff with the fork to separate the strands as much as possible.
2.Heat the olive oil in a large skillet over medium heat. Cook and stir the onion in the hot oil until just tender, about 3 minutes. Add the garlic and continue cooking and stirring another 3 minutes. Stir the zucchini and green bell pepper into the mixture; season with the Italian herb seasoning and black pepper. Pour the tomatoes into the skillet. Continue cooking just until the tomatoes are warmed, 3 to 5 minutes. Add the squash to the skillet and toss until evenly mixed. Sprinkle with the feta cheese and toss again to serve.

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