Friday, May 09, 2008

Spaghetti Squash Primavera

OK... so I didn't fool my kids with this one, they still KNEW they were being force-fed SQUASH. My husband however (who very much dislikes squash) thought it was very good (even took seconds!!) This is a great vegetarian dinner, but being MEAT eaters, I served it with some BBQ chicken :) YUM.

Spaghetti Squash Primavera

1 medium spaghetti squash
1/3 cup butter
2 med. onions, diced
1/2 lb. mushrooms, sliced
1-1/2 cups broccoli florets
1 cup peas
1 medium zucchini, sliced (didn't have it so we left it out)
4 carrots, cut diagonally
1 cup milk or half & Half
1/2 cup chicken broth
1/4 cup fresh basil leaves or 1 TBSP. dried basil
1 red bell pepper, sliced
6 green onions, chopped (again omitted as we didn't have any -- still yummy!)
12 small cherry tomates ( I just diced up a regular tomato I had)
1-1/2 cups grated parmesan cheese

***Cut squash in half lengthwise and remove seeds. Place cut-side down in a baking dish, add 1" of water & bake at 375 for 1 hour. Melt butter in a large frying pan ( LARGE ONE!) and saute onions, mushrooms & garlic until soft. Add broccoli, peas, zucchini & carrots. Stir. Add milk, chicken broth & basil. Boil briskly to reduce sauce a little, about 2 minutes. Add red peper, green onions, cherry tomatoes & 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. Serves 8-10 :)

ENJOY! happy Mother's day weekend everyone!

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