1/4cupfresh basil , chopped, or 1 tablespoon/15 mL dried
1red bell pepper, sliced
6green onions, chopped
1 1/2cupsParmesan cheese, grated
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.