Confetti Spaghetti Squash

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Lovely fall spaghetti" recipe. making use of the veggies from your local farmers garden or late fall garden. dh and i made this up one day when we were trying to use up some of our over abundant garden tomatoes. Note* a side dish for 4 or main dish for 2. adapted from a recipe found on hy-vee.com"

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Steps

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Preheat oven to 350f.

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Cut squash in half lengthwise and scoop out seeds.

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Place cut-side-down in shallow baking dish.

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Bake 30 to 40 minutes.

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Use fork to scrape out spaghetti-like strands.

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Set aside.

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In saucepan melt butter over medium heat.

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Add zucchini and tomatoes.

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Cook until just soft.

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Stir in squash.

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Season to taste with salt and pepper.

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Sprinkle with grated parmesan.

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Ingredients

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spaghetti squash, butter, tomatoes, zucchini, salt and pepper, parmesan cheese