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Spaghetti Squash Primavera

A wonderful vegetarian dinner or, if you're not into that, serve with beef, booze and a good stogie!
  1. 1 medium spaghetti squash
  2. 1⁄3 cup butter 75 mL
  3. 2 medium onions, finely chopped
  4. 8 oz mushrooms, sliced 250 g
  5. 1 clove garlic, minced
  6. 11⁄2 cups broccoli florets 375 mL
  7. 1 cup peas 250 mL
  8. 1 medium zucchini, sliced
  9. 4 carrots, cut diagonally
  10. 1 cup milk or half-and-half cream 250 mL
  11. 1⁄2 cup chicken broth 125 mL
  12. 1⁄4 cup chopped fresh basil 60 mL (or 1 tbsp/15 mL dried)
  13. 1 red bell pepper, sliced
  14. 6 green onions, chopped
  15. 12 small cherry tomatoes
  16. 11⁄2 cups grated Parmesan cheese 375 mL
  1. Cut squash in half lengthwise and remove seeds. Place 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.)
  2. Melt butter in a large frying pan and sauté onions, mushrooms and garlic until soft. Add broccoli, peas, zucchini and carrots. Stir. Add 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.
  3. Using a fork, scrape strands of squash into a large, heated, shallow casserole. Top immediately with hot vegetable mixture. Serve with extra Parmesan cheese. Serves 8 to 10.
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The Best of Bridge

This recipe is available in the book The Best of the Best and More.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Two.