Thursday, January 24, 2013

Spaghetti Squash Primavera Recipe

Spaghetti Squash Primavera

(6 Servings)

Looking to a winter seasonal dish? Try this spaghetti squash dish with an Italian twist!

-1 medium spaghetti squash
-2 medium carrots, sliced into 1/2 inch pieces
-2 cups broccoli florets 
-1 medium zucchini
-1/2 cup minced green onions
-1 tablespoon olive oil
-salt and freshly ground black pepper to taste

Basil Tomato Sauce:

-2 cups peeled, seeded and chopped tomatoes
-1/3 cup olive oil
-1/2 cup firmly packed minced fresh basil leaves
-1/2 cup firmly packed minced fresh parsely 
-3 tablespoons freshly grated Parmesan cheese
-3 cloves garlic, minced
-1 teaspoon salt

1. In a medium bowl, combine all sauce ingredients. Cover and let stand at room temperature for 1 hour.

2. Prick skin of squash all over with a fork about a dozen stabs.  Then bake on cookie sheet at 350 degrees for 1 1/2 hours or until tender when pierced.  After 45 minutes or about halfway through flip for remaining time.  Let cool 15 minutes. 

3. Halve lengthwise and carefully remove seeds and any loose membrane. With a fork, scrape the insides of squash and it will come away from the shell in spaghetti-like strands; set aside. Reserve shell. 

4. Separately steam or boil chopped carrots, broccoli florets and whole zucchini. When each is cooked, transfer to bowl of cold water to cool and stop the vegetables from cooking more. Drain. 

           Average steam time: Broccoli, florets  8-15 minutes
                                                    Carrots, chopped 4-5 minutes
                                                    Zucchini, whole 7-10 minutes

5. Halve zucchini lengthwise and cut  into 1/2 inch slices. 

6. In large skillet, saute green onions in olive oil until tender. 

7. Add drained vegetables and heat thoroughly. Add salt and pepper to taste. Combine hot vegetables, spaghetti squash and sauce. Spoon mixture into reserved squash shell.  Serve warm or at room temperature. 

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