Spaghetti Squash Recipe:
Spaghetti Squash Primavera

This yummy spaghetti squash recipe is a lower carb, higher nutrient version of pasta primavera.

It substitutes spaghetti squash for the pasta.

The combination of vegetables in this recipe make it a very nutritious meal, as well a being delicious.

Prep time: 15 minutes Cook time: 60 minutes

Ingredients:
1 medium spaghetti squash
1/3 cup (75 mL) butter
2 medium onions, finely chopped
8 ounces (250 g) mushrooms, sliced
1 clove garlic, minced
1 1/2 cups (375 mL) broccoli florets
1 cup (250 mL) peas
1 medium zucchini, sliced
4 carrots, cut diagonally
1 cup (250 mL) milk or half-and-half cream
1/2 cup (125 mL) chicken broth
1/4 cup (60 mL) chopped fresh basil (or 1 tablespoon/15 mL dried)
1 red bell pepper, sliced
6 green onions, chopped
12 small cherry tomatoes
1 1/2 cups (375 mL) grated Parmesan cheese

Directions:
Cut the squash in half lengthwise and remove seeds. Place squash cut side down in a baking dish, add 1 inch (2.5 cm) of water and bake at 375°F (190°C) for 1 hour. (Or microwave using the same method, covered, on high until a skewer can penetrate the skin, about 20 minutes.)

Melt butter in a large frying pan and sauté onions, mushrooms and garlic until soft. Add broccoli, peas, zucchini and carrots. Stir.

Add the milk, chicken broth and basil. Boil briskly to reduce sauce a little, about 2 minutes. Add red pepper, green onions, cherry tomatoes and cheese. Heat thoroughly.

Using a fork, scrape strands of squash into a large, heated, shallow casserole. Top immediately with hot vegetable mixture.

Serve with extra Parmesan cheese.

Serves 8 to 10.