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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!
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Ingredients
  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
Instructions
  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.
Notes
  1. A babysitter: a teenager who comes to your home to act like an adult so you can go out and act like a teenager.
The Best of Bridge https://www.bestofbridge.com/

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.