Ingredients
1 small spaghetti squash (about 4 pounds) 1 medium sweet red pepper, thinly sliced1 small onion, thinly sliced2 garlic cloves, minced1 tablespoon olive oil1 medium tomato, chopped1 medium zucchini, thinly sliced1 cup sliced mushrooms1 tablespoon tarragon vinegar1 teaspoon dried tarragon1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Pierce squash with a fork. Place on paper towel in microwave; cook on high for 3-1/2 minutes per pound or until squash is soft. Let stand 5-10 minutes. Cut in half; remove seeds and scoop out pulp. Set aside. In a 2-qt. casserole, toss red pepper, onion, garlic and olive oil. Cover and microwave on high for 1-1/4 minutes or until slightly soft. Add tomato, zucchini, mushrooms, vinegar, tarragon, salt and pepper. Cover and microwave on high for 2 minutes or until crisp-tender. Toss with squash and serve immediately.
