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Spaghetti Squash & Veggies Recipe

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This recipe for Spaghetti Squash & Veggies, by , is from The Brain Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cathy Gessler

Category:
Category:

Ingredients:  
Ingredients:  
1 Spaghetti Squash
pound mushrooms, coarsely chopped
1 cans diced tomatoes with oregano
3 stalks celery, coarsely chopped
green pepper, coarsely chopped
yellow pepper, coarsely chopped
pound asparagus, chopped in - 1 inch pieces
8-10 green olives cut in half
1 to 1 bulbs shallot, chopped
3 cloves garlic, sliced
Italian Seasoning added to taste

Add later:
Banana pepper rings to taste
A couple of handfuls of fresh baby spinach
Feta cheese to taste, some cooked in and some for garnishing afterwards

Directions:
Directions:
Boil water (enough to mostly cover the spaghetti squash. Poke holes in the squash with a large fork and put into water. Cover with lid and boil about 30 minutes until it is tender when it is poked with the fork or a knife.

While it is boiling, fry mushrooms in a large frying pan. Add the canned tomatoes, and then the rest of the earlier ingredients and stir fry to desired tenderness. Sprinkle a good amount of seasoning over top as it is frying.

When the squash is tender, remove from water and cut in half lengthwise. Use a spoon to remove center seeds, then a table fork to separate the strands and move to a bowl (or we just use the pan). Add the later ingredients to the fried veggies and cook enough to warm & wilt the spinach. Add to the spaghetti looking squash, and mix.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a recipe Bob made with ingredients we had on hand, and we found it quite tasty. You could add other veggies like shredded cabbage, etc., nuts or sunflower seeds, or anything else you might think would taste good, maybe even other strong and hard cheese if you don't like Feta.

 

 

 

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