Spaghetti Squash Medley

• 1 medium spaghetti squash (2-1/2 to 3 pounds)
• 2 cups chopped seeded tomatoes
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups fresh broccoli florets
• 1 large carrot, thinly sliced
• 2 tablespoons water
• 2 ounces fresh or frozen snow peas, sliced
• 2 tablespoons grated Parmesan cheese

1. Cut squash in half lengthwise, discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool.
2. Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 1-2 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper.
3. Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 1-1/2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture.
4. When squash is cool enough to handle, use a fork to separate strands; toss with tomato mixture. Serve with Parmesan cheese.

tomatoes, olive oil, garlic, fresh basil, salt, pepper, fresh broccoli florets, carrot, water, snow peas, parmesan cheese

Taken from www.tasteofhome.com/recipes/spaghetti-squash-medley/ (may not work)