Spaghetti Squash Primavera
This yummy spaghetti squash recipe substitutes spaghetti squash for the pasta in regular Primavera. I think you will enjoy this version.
Ingredients
- 1 spaghetti squash, medium
- 1/3 cup butter
- 2 onions, medium, finely chopped
- 8 ounces mushrooms, sliced
- 1 clove garlic, minced
- 1 1/2 cups broccoli, cut into flowerets
- 1 cup peas
- 1 zucchini, medium, sliced
- 4 carrots, cut diagonally
- 1 cup milk, or half-and-half cream
- 1/2 cup chicken broth
- 1/4 cup fresh basil , chopped, or 1 tablespoon/15 mL dried
- 1 red bell pepper, sliced
- 6 green onions, chopped
- 12 cherry tomatoes
- 1 1/2 cups Parmesan cheese, grated
Instructions
- 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.
Nutrition
Calories: 210kcalCarbohydrates: 25gProtein: 13gFat: 8gSaturated Fat: 4gCholesterol: 18mgSodium: 457mgPotassium: 729mgFiber: 6gSugar: 12gVitamin A: 6495IUVitamin C: 63mgCalcium: 359mgIron: 2mg
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