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Italian Spaghetti Squash |  Vegetable Day

Makes about 5-6 servings (1 cup each serving)

  • 1 spaghetti squash, about 1 1/2 lbs.
  • 1 med. yellow pepper, chopped
  • 1 med. onion, chopped
  • 1 tsp. basil leaves, crushed
  • 1 tsp. oregano leaves, crushed
  • 1 tsp. garlic powder or 1 clove fresh garlic or both (I love garlic)
  • 1/4 tsp. each of Marjoram, thyme, and sage
  • Pam Olive Oil Spray
  • 5-6 small/med tomatoes, chopped
  • Butter buds - Sprinkling
  • Popcorn Seasoning (Parmesan & Garlic) Sprinkling
  • wash spaghetti squash, prick with fork or knife (you can cut in half before cooking and remove seeds and fibrous strings, or cook whole and remove later)
  • cook in 400 degree oven until tender, about 45-60 minutes
  • spray Pam Olive Oil spray in large pan over medium heat and add pepper, onion, and all seasonings until the veggies are tender
  • stir in the tomatoes and simmer uncovered 5 minutes
  • once Squash is cool enough to handle and seeds and strings are removed, use a fork to shred into spaghetti
  • toss spaghetti-like squash with Butter buds and Parmesan & garlic seasoning (just a sprinkle)
  • spoon tomato mixture over squash
  • serve immediately
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