Cookin’ on the Beach: Super Summer Suppers!

Summertime always seems to awaken in me a desire to cook a little differently.  Light, easy, simple suppers with lots of fresh veggies seem to be our summertime menu.  No heavy casseroles, no hot soups or chilis.  As we head into summer, I give you this recipe which – incidentally – I served to rave reviews tonight.  I’ve never cooked spaghetti squash before and the whole family loved it.  We kept the veggies off for the kids and just served with some butter and parmesan cheese.  You could add chicken or shrimp to this very easily and it would still be just as yummy.

SPAGHETTI SQUASH PRIMAVERA

Recipe from The Low-Carb Bible

Yields: 2 servings

1 t olive oil

1/4 C diced green bell pepper

1/4 C diced zucchini

1/4 C sliced mushrooms

1/4 C diced carrot

1/4 C sliced green onions

2 cloves garlic, minced

1 plum tomato, diced

1 T red wine or water

1/2 t dried basil leaves

1/4 t salt

1/8 t pepper

2 C cooked spaghetti squash

2 T grated parmesan cheese

1.  Heat oil in medium skillet over low heat.  Add bell pepper, zucchini, mushrooms, carrot, green onions, and garlic; cook 10-12 minutes or until crisp-tender, stirring occasionally.  Stir in tomato, wine, basil, salt, and black pepper; cook 4-5 minutes, stirring once or twice.

2.  Serve vegetables over spaghetti squash.  Top with cheese.