Posted by: A. C. Cockerill | May 8, 2013

Easy Recipe: Veggie Tetrazzini

My motto used to be “If it didn’t get done in the microwave, it didn’t get done.” I’ve since learned to use my electric oven and its four-burner cooktop. But …

Easy Recipe: Veggie Tetrazzini

Step 1   Roast two canola-oil-brushed spaghetti squash halves (seeds removed) for one hour at 400 degrees F. When done, shred the squash meat into spaghetti strands.

Step 2  Mix 2-4T each of mayonnaise, plain nonfat yogurt, and grated parmesan together for the sauce. Add 1 c mixed veggies. Diced celery is “required” in the veggie mix. Diced red bell pepper, peas, and sliced mushrooms are optional.

Step 3  Mix the veggies into the sauce, pour over the spaghetti squash, dust the top with a generous coating of parmesan, and microwave for 8-10 minutes.



  1. Thanks for this, Ashley.

    • You’re very welcome, Patti. Hope you’re enjoying Margie’s class. Cheers, Ashley

  2. To quote an old TV commercial, “Where’s the beef?”

    • Cute, David! This is a veggie dish. 🙂 Cheers, Ashley

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