Servings: 6

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Spaghetti Squash with Sauteed Vegetables


1 medium Frieda’s Spaghetti Squash
1 cup carrot, shredded
1 cup zucchini, shredded
1 tablespoon butter or margarine
1 tablespoon basil, chopped, or 1 teaspoon dried basil, crushed
1 tablespoon fresh oregano, chopped, or 1 teaspoon dried oregano, crushed
1 tablespoon fresh chives, minced, or 1 teaspoon dried chives
1 clove garlic, minced
1/8 teaspoon ground pepper


To prepare spaghetti squash, halve squash lengthwise. Scoop out seeds. Place 2 inches of water in a skillet or large saucepan; place squash, cut side down, in pan. Bring to boiling; reduce heat. Cover and simmer squash for 20 to 25 minutes. Remove squash from pan; drain in colander.

In pan, place shredded vegetables in steamer basket; cover and steam for 5 minutes. Meanwhile, scrape and pull spaghetti squash from shells with two forks. Remove steamer basket from pan; drain off water. In same pan, melt the butter or margarine; add remaining seasonings and stir to mix well. Add spaghetti squash and steamed vegetables; toss well to combine. Serve  immediately.