Spaghetti Squash Stir-Fry
"My mom introduced me to spaghetti squash when I was a girl growing up in Spokane. I liked it so much that years later I prepared it for my boyfriend, who is now my husband," says Jane Shapton.
How to Make It
Step 1
1
Pierce squash in several places with a sharp knife. Set squash in a microwave oven and cook at full power (100%) until soft when pressed, 10 to 12 minutes; turn squash over after 5 minutes.
Step 2
2
Meanwhile, rinse, stem, and seed bell peppers. Peel carrots. Cut bell peppers and carrots into matchstick-size slivers.
Step 3
3
When squash is tender, cut open and scoop out and discard seeds. Scoop out tender squash strands and reserve.
Step 4
4
Set a 10- to 12-inch nonstick frying pan over high heat. Add bell peppers and carrots. Stir often until carrots are tender-crisp, 5 to 7 minutes.
Step 5
5
Add broth, basil, pepper, and squash strands. Stir until squash is hot. Add salt to taste.
Step 6
6
Pour vegetables into a dish. Sprinkle with cheese.
Ingredients
1 spaghetti squash (3 lb.)
1 green bell pepper (6 oz.)
1 red bell pepper (6 oz.)
2 carrots (6 oz. total)
1/2 cup vegetable broth
1 tablespoon dried basil
1/4 teaspoon pepper
Salt
1/4 cup grated parmesan cheese
