Recipe: Microwave Spaghetti Squash and Veggie Toss

MICROWAVE SPAGHETTI SQUASH AND VEGGIE TOSS

1 spaghetti squash (1 1/2lb.)
1 md red pepper, thinly sliced
1 small onion, thinly sliced
2 cloves garlic, minced
1 tbsp olive oil
1 medium tomato, chopped
1 medium zucchini, thinly sliced
1 cup sliced mushrooms
1 tb tarragon vinegar
1 ts dried tarragon
1/2 ts salt
1/4 ts pepper

Pierce squash with a fork in several places. Cook on high 6 minutes per pound, or until squash is soft; set aside to cool. When cool, remove seeds and scoop out pulp.

Mix sweet red pepper, onion, garlic and olive oil. Cook on high until slightly soft, about 2 minutes. Stir in zucchini, mushrooms, vinegar, tarragon, salt and pepper. Cover and cook on high about 3 minutes until crisp-tender. Toss with squash and serve.

Makes 6 to 8 servings.