Spectacular Spaghetti Squash

• 1 medium spaghetti squash (about 3 pounds)
• 8 ounces fresh mushrooms, sliced
• 1 medium zucchini, sliced
• 1 medium sweet red pepper, julienned
• 3 cups sugar snap peas
• 6 green onions, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 medium tomatoes, chopped
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1/2 teaspoon garlic salt
• 1/8 teaspoon pepper
• 3/4 cup shredded Parmesan cheese

1. Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a baking dish. Fill pan with hot water to a depth of 1/2 in. Cover and bake at 375u0b0 for 50-60 minutes or until tender.
2. When cool enough to handle, scoop out the squash and separate strands with a fork. Place squash in a large serving bowl and keep warm. Discard shells.
3. Meanwhile, in a skillet; saute mushrooms, zucchini, red pepper, peas, onions and garlic in oil and butter for 15 minutes or until tender. Add tomatoes, basil, garlic salt and pepper; heat through. Pour over squash. Sprinkle with Parmesan cheese.

mushrooms, zucchini, sweet red pepper, sugar snap peas, green onions, garlic, olive oil, butter, tomatoes, fresh basil, garlic salt, pepper, parmesan cheese

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