1 spaghetti squash (3-4 lbs)
2 Tbsp olive oil
1 Tbsp butter
8 oz sliced fresh mushrooms
2 medium ripe tomatoes, chopped
1 medium zucchini cut into 1/4 inch slices
5-6 green onions, chopped including tops
1 tsp minced garlic
1 medium red pepper, cut into 1/8 inch strips
1/4 pound fresh snow peas, trimmed
3/4 cup fresh grated parmesan cheese
Bake whole squash 1 hour at 350 degrees or until tender when pierced with fork. Remove from oven and allow to cool 5-10 minutes. Halve lengthwise and remove seeds. With a fork, pull out spaghetti-like strands adn place in large bowl. Set aside.
In large skillet, heat olive oil and butter over medium heat. Add mushrooms, tomatoes, zucchini, green onions, garlic, red pepper, and snow peas. Cook until soft, 4-5 minutes. Pour over squash and toss to combine. Sprinkle with parmesan and serve immediately. Serves 8 side dish servings.
