Spaghetti Squash Parmesan

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

Ingredients

• Servings: 6
• 1 spaghetti squash, quartered
• 1 cup water
• 1 1/2 cups zucchini, shredded
• 1/2 cup tomato, diced
• 1/3 cup green onion, sliced
• 4 tablespoons parmesan cheese, grated
• 1 tablespoon lemon juice
• 1 teaspoon basil
• 1/4 teaspoon dill
• 1/4 teaspoon black pepper, ground

Recipe

• 1 place the squash, cut side up, in a dutch oven.
• 2 add the water.
• 3 cover and bring to a boil.
• 4 reduce the heat and simmer for 13 to 17 minutes, or until squash fibers pull apart easily with a fork.
• 5 remove the squash from the pan and drain well.
• 6 scoop out and discard the seeds.
• 7 using 2 forks, fluff the flesh into strands.
• 8 in a steamer basket over simmering water, steam the zucchini, covered, for 3 minutes; remove from the heat. discard the cooking liquid from the dutch oven and dry the pan well.
• 9 add the squash, zucchini, tomatoes, and green onions to the pan.
• 10 stir in the parmesan, lemon juice, basil, dill, and pepper.
• 11 toss well to coat with sauce. cook 1 minute over medium-high heat to heat through.