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Spaghetti Squash Primavera

Western.Chefs's picture
Ingredients
  Spaghetti squash 3 Pound (1 Medium Sized)
  Medium zucchini 1⁄2 Pound
  Broccoli 1⁄2 Pound
  Red pepper 1 Small
  Snow peas 1⁄4 Pound
  Olive oil 2 Tablespoon
  Shallot 1 , minced
  Heavy cream 1⁄2 Pint (1 Cup)
  Butter/Margarine 1⁄4 Cup (4 tbs) (1/2 Stick)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper 1 Dash
Directions

GETTING READY
1. Using fork, prick surface of spaghetti squash.
2. In large kettle cover the prepared squash with cold water and bring to boiling.
3. Reduce heat and simmer, covered, 50 to 55 minutes or until squash is tender when pierced with fork.
4. Cut zucchini diagonally into Winch-wide slices and broccoli into flowerets saving stalks to use in another.
5. Remove and discard stem, ribs and seeds from red pepper.
6. Cut pepper lengthwise into one inch-wide strips.
7. Trim ends and remove strings from snow peas.
8. Drain spaghetti squash cool slightly, cut in half lengthwise, scrape out and discard seeds.
9. With fork, scrape down squash lengthwise, carefully separating meat into strands and set aside.

MAKING
10. In large skillet, heat oil and over medium heat, saute zucchini, broccoli, red pepper and shallot 3 to 5 minutes stirring occasionally.
11. Add snow peas, cook 1 minute longer, remove vegetables from heat and set aside.
12. In small saucepan, heat cream and butter just until mixture begins to boil.
13. Stir in 3/4 cup Parmesan cheese, salt and pepper and toss with spaghetti squash.

FINALIZING
14. Spoon onto platter and arrange vegetables in center.

SERVING
15. Serve with additional Parmesan, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Squash
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

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