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Categories:
fresh broccoli florets mushrooms water zucchini Italian style diced tomatoes salt Italian dressing Parmesan cheese
Viewed: 6 - Published at: 8 years agoIngredients
- 1 medium spaghetti squash
- 1 12 cups fresh broccoli florets, cut into bite-sized pieces
- 1 cup fresh sliced mushrooms
- 2 tablespoons water
- 2 cups peeled & cubed zucchini
- 1 (14 1/2 ounce) can Italian-style diced tomatoes, drained
- 12 teaspoon salt
- 12 cup lite Italian dressing
- 14 cup shredded parmesan cheese
Method
- Pierce squash 6-8 times with a sharp knife.
- Place on a microwave-safe plate and microwave on HIGH for 7 minutes.
- Turn squash then cook another 7 minutes.
- Remove from microwave, cover with an inverted bowl and let stand 10 minutes.
- Meanwhile, combine broccoli, mushrooms and water in a microwave-safe bowl.
- Cover and heat on HIGH for 2-3 minutes.
- Add zucchini and cook 2 minutes.
- Let stand 5 minutes and drain.
- In large mixing bowl, combine broccoli mixture, diced tomatoes, salt and Italian dressing.
- Halve squash lengthwise and remove seeds.
- Using a fork, separate squash into strands.
- Stir into broccoli mixture.
- Top with Parmesan cheese.
