Use a fork to "rake" the squash and create the noodles. Depending on the size of your squash, you may need to adjust the time up or down. Add tomato soup, cream of mushroom soup and garlic to skillet mixture.

Ingredients of Spaghetti Squash Amore

  1. It's 5 cups of cooked spaghetti squash, drained of excess liquid.
  2. Prepare 1 cup of canned crushed tomatoes.
  3. Prepare 1/4 cup of grated Parmesan.
  4. It's 1/4 cup of chopped fresh basil.
  5. Prepare 1/2 tsp of Italian seasoning.
  6. It's 1/2 tsp of salt.
  7. Prepare 2 cups of chopped portobello mushrooms.
  8. You need 2 cups of chopped zucchini.
  9. You need 1 cup of chopped red pepper.
  10. Prepare 1 tsp of chopped garlic.
  11. Prepare 2/3 cup of frozen peas.
  12. Prepare 1/4 cup of fat-free plain Greek yogurt.

Spaghetti Squash Amore step by step

  1. Place spaghetti squash in a large microwave safe bowl. Reheat if needed and cover to keep warm. Note: I purchase medium sized squash. Cut lengthwise in half. Remove seeds, etc. Spray with non-stick spray, salt/pepper. Turn rind side up. Sprinkle olive oil over rind, brush/cover rind with oil. Place on pan/cookie sheet lined with foil. Bake at 425 degrees for 30-35 minutes. Check softness by pressing with paper towel. If rind softened remove from oven and scrap spaghetti with fork into bowl. Don't over cook. This procedure prevents need to drain..
  2. In a medium bowl combine crushed tomatoes, Parmesan, basil, Italian seasoning and salt. Mix well. Note: I adjusted the Italian seasoning to just shy of 1 Tbsp the second time I prepared. Initially it was too bland..
  3. Coat a large skillet with nonstick cooking spray and heat over medium high heat. Add mushrooms, zucchini and bell pepper. Cook and stir 5-7 minutes. Note: I added another 1/2 tsp salt to veggies with my second try. Tasted much better..
  4. Add garlic to skillet. Cook and stir until veggies have softened and garlic is fragrant, about 2 minutes..
  5. Reduce heat to low. Add peas and seasoned crushed tomatoes. Cook and stir until hot and well mixed, about 3 minutes..
  6. Remove from heat and stir in yogurt..
  7. Add skillet contents to large bowl of spaghetti squash and mix well. Note: Okay here I go again: I do just the opposite, I dump the squash into my large skillet with the veggies and toss. It works for me. But I wanted you to know how it was in the recipe. Last but not least, enjoy!😊.

Scrape inside of squash with a fork to remove spaghetti-like strands. Place strands on a clean dish towel; squeeze until barely moist. Cut the spaghetti squash in half vertically. This takes a bit of effort. Place each half cut-side down onto the baking dish.

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