Spaghetti Squash Toss

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 medium spaghetti squash
• 1 1/2 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
• 1/2 teaspoon salt
• 1/2 cup lite italian dressing
• 1/4 cup shredded parmesan cheese

Recipe

• 1 pierce squash 6-8 times with a sharp knife.
• 2 place on a microwave-safe plate and microwave on high for 7 minutes.
• 3 turn squash then cook another 7 minutes.
• 4 remove from microwave, cover with an inverted bowl and let stand 10 minutes.
• 5 meanwhile, combine broccoli, mushrooms and water in a microwave-safe bowl.
• 6 cover and heat on high for 2-3 minutes.
• 7 add zucchini and cook 2 minutes.
• 8 let stand 5 minutes and drain.
• 9 in large mixing bowl, combine broccoli mixture, diced tomatoes, salt and italian dressing.
• 10 halve squash lengthwise and remove seeds.
• 11 using a fork, separate squash into strands.
• 12 stir into broccoli mixture.
• 13 top with parmesan cheese.