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Spaghetti Squash Primavera |  Vegetable Day

Ingredients
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  • 1 spaghetti squash
  • 1 teaspoon crushed garlic
  • 1/2 Spanish onion, diced
  • 1 small zucchini, diced
  • 1/2 package sliced mushrooms
  • 1 can diced tomatoes (Italian herb, if available)
Directions
  • using sharp knife, split spaghetti squash in half lengthwise and remove seeds
  • microwave skin-side down at high power for 12-15 minutes (depending on your microwave)
  • rotate half way through and cook until tender (insert small knife into squash to test)
  • sauté garlic and onions in a non-stick pan until they release their fragrance
  • add the remainder of the veggies and sauté for about 5 minutes at medium heat until the veggies start to release their juices, the onions should not get brown
  • add tomatoes and stir
  • simmer at low to medium heat until the excess liquid is evaporated
  • while the sauce is reducing, you can play with the seasonings until you get something you like
  • using oven mitts, remove squash from microwave and place on large platter. Keep the mitts on while you take a large fork and flake the squash into pasta-like strands (Use a lengthwise motion--if you have never seen this before you will be amazed how pasta-like this becomes)
  • top squash with sauce and enjoy
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