1 med. red bell pepper, cored, seeded and cut in julienne strips
\n1 sm. onion, sliced thin
\n2 garlic cloves, finely chopped
\n1 T. olive oil
\n1 med. tomato, chopped
\n1 med. zucchini, cut into julienne strips
\n1 c. thinly sliced fresh mushrooms
\n1 T. tarragon vinegar
\n1 tsp. tarragon leaves
\n2 c. hot cooked spaghetti squash
\n1\/2 c. slivered almonds
\nSalt and pepper to taste<\/p>\n
In large skillet, over medium heat, saut\u00e9 bell pepper, onion and garlic in olive oil about 3 minutes until vegetables are slightly softened. Add tomato, zucchini, mushrooms, vinegar and tarragon. Stir fry 3 minutes until vegetables are crisp tender; remove from heat. Add spaghetti squash to vegetables; toss well. Sprinkle with almonds and season with salt and pepper to taste. Serve immediately.<\/p>\n
Yield: 8 servings
\nCalories: 90<\/p>\n","protected":false},"excerpt":{"rendered":"
1 med. red bell pepper, cored, seeded and cut in julienne strips 1 sm. onion, sliced thin 2 garlic cloves, finely chopped 1 T. olive oil 1 med. tomato, chopped 1 med. zucchini, cut into julienne strips 1 c. thinly sliced fresh mushrooms 1 T. tarragon vinegar 1 tsp. tarragon leaves 2 c. hot cooked spaghetti squash 1\/2 c. slivered almonds Salt and pepper to taste In large skillet, over medium heat, saut\u00e9 bell pepper, onion and garlic in olive…<\/p>\n