Spaghetti Squash with Summer Vegetables
Spaghetti Squash With Summer Vegetables is an moderately easy dinner. Made with 1 (3 lb.) spaghetti squash, 1/4 c. water, 1/2 tsp. chicken flavored bouillon granules, 1/4 c. hot water and 2 medium zucchini squash, sliced, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Wash spaghetti squash and cut in half lengthwise; remove and discard seed.
Place squash, cut side down, in a 13 x 9 x 2-inch baking dish; add 1/4 cup water to dish.
Cover with heavy-duty plastic wrap and microwave at High for 20 to 22 minutes, rotating and rearranging at 8-minute intervals.
Let stand, covered, 5 minutes.
Drain spaghetti squash and cool.
Remove 4 cups spaghetti-like strands using a fork and set aside.
Reserve any remaining spaghetti squash for use in other recipes.
π· Perfect Pairings
Complete your meal with these
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