Difficulty: Easy - for beginners
Serves: 4 as a main dish
Dietary guidance: v n g
1/3 cup olive oil
8 ounces mushrooms, halved
2 to 3 medium cloves garlic, minced
2 small zucchini, thinly sliced
2 large tomatoes, coarsely chopped
3 tablespoons coarsely chopped fresh basil or 3 teaspoons dried basil
1 can (16 ounces) whole kernel corn, drained
1/2 teaspoon salt
1 large spaghetti squash (3 1/2 to 4 pounds)
3/4 cup grated Parmesan cheese
1. Preheat oven to 350 degrees. Heat oil in large skillet over medium-high heat. Add mushrooms, garlic and zucchini; cook for 5 to 8 minutes, stirring occasionally. Stir in tomatoes, basil, corn and salt; set aside.
2. Cut spaghetti squash lengthwise in half; with spoon, scoop out and discard seeds. Pace squash halves, cut side down, on jelly roll pan and place in oven. Relax for 45 minutes while squash bakes.
3. Return to kitchen. Remove squash from oven (flesh should be tender). Set squash aside to cool slightly while preparing a side salad.
4. With fork, scrape flesh of squash into medium serving dish; toss with cheese. Over medium-high heat, cook mushroom mixture for 5 minutes, or until heated through. Spoon sauce over squash.