Spaghetti Squash Primavera
Ingredients
- 1 spaghetti squash
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1 large clove garlic, minced
- 1 large zucchini, cut into bite-size pieces
- 1 green bell pepper, chopped
- 1 tablespoon dried Italian herb seasoning
- fresh ground black pepper, to taste
- 1 ½ cups chopped tomato
- ¾ cup crumbled feta cheese
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Instructions
- Pierce the shell of spaghetti squash with a fork and place in a microwave-safe dish; cook in the microwave on high for 12 minutes. Set aside until cool enough to handle.
- Slice squash in half lengthwise; remove seeds. Use a fork to pull the flesh away from the shell and place into a large bowl; fluff with the fork to separate strands as much as possible.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until just tender, about 3 minutes. Add garlic; cook and stir for another 3 minutes. Stir zucchini and green bell pepper into mixture; season with Italian herb seasoning and black pepper.
- Pour tomatoes into the skillet. Continue cooking just until tomatoes are warmed, 3 to 5 minutes. Add squash strands to the skillet and toss until evenly mixed. Sprinkle with feta cheese and toss again to serve.
Source
Original recipe: View Original
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