Spaghetti Squash Parmesan
Instructions:
- 1 spaghetti squash, quartered
- 1 cup water
- 1 1/2 cup shredded zucchini
- 1/2 cup diced tomato
- 1/3 cup sliced green onions
- 4 tbsp. grated Parmesan cheese
- 1 tbsp. lemon juice
- 1 tsp. basil
- 1/4 tsp. dill
- 1/4 tsp. ground black pepper
- Place the squash, cut side up, in a Dutch oven. Add the water.
- Cover and bring to a boil. Reduce the heat and simmer for 13 to 17 minutes, or until squash fibers pull apart easily with a fork.
- Remove the squash from the pan and drain well.
- Scoop out and discard the seeds. Using 2 forks, fluff the flesh into strands.
- In a steamer basket over simmering water, steam the zucchini, covered, for 3 minutes; remove from the heat.
- Discard thecooking liquid from the Dutch oven and dry the pan well.
- Add the squash, zucchini, tomatoes, and green onions to thepan.
- Stir in the Parmesan, lemon juice, basil, fill, and pepper.
- Toss well to coat with sauce.
- Cook 1 minute over mediumhighheat to heat through.
- 6 Servings