1 spaghetti squash
Olive oil for brushing
2 tablespoons of butter
1/2 cup onion, diced
2 cloves garlic, diced
1 green or red bell pepper, chopped into bite-sized pieces
1/2 cup green beans, chopped into bite-sized pieces and blanched for two minutes
1 small summer squash, chopped into bite-sized pieces
1/2 cup of cherry tomatoes, halved
Handful of basil leaves, half cut into thin strips, half reserved whole for garnish
1/2 cup of parmesan cheese
Salt and pepper
Preheat oven to 400° F (200° C). Prepare the spaghetti squash. Slice it in half lengthwise and scoop out the seeds. Brush the squash with olive oil, sprinkle with salt and pepper, and set skin down on an ungreased cookie sheet. Bake for 40 minutes or until you can pierce the skin with a fork.
While the squash is cooking, melt the butter in a large pan on the stovetop and sauté the onions, garlic, and peppers for ten minutes. Add the beans and summer squash and cook until the squash is tender, about five minutes more.
Add the tomatoes and the basil and cook until the tomatoes are warmed but not mushy. Add the parmesan cheese and toss, cooking another three minutes. Salt and pepper to taste.
Remove the squash from the oven and pull at the edges with a fork, loosening strands of squash that look like spaghetti. Add the spaghetti squash back into the pan and mix well with the vegetables. Serve directly to plates or use the scooped out baked squash as a bowl. Sprinkle more parmesan cheese on top and garnish with the remaining basil leaves.