Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
6 servings
Category
Course
Special Considerations
Ingredients
1 can (28-ounces) peeled Italian-style tomatoes
3 cloves garlic, minced
1/3 cup plus 2 tablespoons olive oil, divided
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried oregano
1 medium spaghetti squash
2 cups broccoli florets
1 zucchini, sliced
1 summer squash, sliced
1/2 cup scallions, white part only, chopped
3 tablespoons grated Parmesan cheese
freshly ground black pepper, to taste
What's cooking in The Old Farmer's Store?
ADVERTISEMENT
Comments
Add a Comment
Tried it . Whole family loved it.
Quick way...Cut squash in half, clean, cook in 1 inch of water,cut side down, in pyrex dish in microwave for 20 - 30 min. on high.
Can also use spaghetti sauce instead of making your own.
Also works well with frozen vegies