Ingredients
1 medium spaghetti squash (about 2 pounds)2 cups chopped seeded tomatoes1 tablespoon olive oil1 garlic clove, minced2 tablespoons minced fresh basil or 2 teaspoons dried basil1/2 teaspoon salt1/4 teaspoon pepper1-1/2 cups fresh broccoli florets1 large carrot, thinly sliced2 tablespoons water2 ounces fresh or frozen snow peas, sliced2 tablespoons grated Parmesan cheese
Preparation
Cut squash in half lengthwise, discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool.
Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 1-2 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper.
Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 1-1/2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture.
When squash is cool enough to handle, use a fork to separate strands; toss with tomato mixture. Serve with Parmesan cheese.
