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.

Spaghetti Squash Primavera

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

Method

The recipe comes from a wonderful cookbook called The Complete Best of Bridge Cookbooks Volume Two. If you know the Best of Bridge cookbooks you know you can count on their recipes to be fantastic every time.

This recipe would make a lovely vegetarian dinner with just a salad and crusty rolls on the side. The sauce is so yummy it may also get non-vegetable eaters to eat their veggies.

I have included this vegetarian recipe in our diabetic recipes because it is fairly low carb and full of healthy vegetables. As a diabetes diet recipe, I would add a protein like grilled chicken for a full well-rounded meal.

If you like this spaghetti squash recipe, look here for more delectable vegetable recipes.