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"Pasta" Primavera




Source of Recipe


Joanne


List of Ingredients




1 medium Spaghetti Squash (about 10 inches long by 6 inches
across)

1 whole head fresh Garlic, smashed, dried skins removed,
then minced (OR 1 teaspoon dried granulated garlic)
1/4 cup Butter, Melted (1/2 stick)
1 1/2 cups Heavy Cream
1/4 cup grated Parmesan
1/4 teaspoon Salt (or to taste
1/2 teaspoon dried Italian Seasoning
1/2 teaspoon freshly ground Black Pepper
1 cup Broccoli Florets, separated into tiny pieces
10 medium Mushrooms, sliced
2 medium tomatoes--seeded and diced finely
1/2 red bell pepper, seeded and chopped finely



Recipe



Wash squash; Punch it full of holes with a steak knife.
Place squash into a glass Dutch oven; place in microwave and
cook 10 minutes, turn squash and cook another 10 minutes;
squash will be tender. Remove from microwave and cool. cut
into half lengthwise and remove seeds. Using a fork remove
spaghetti-like strands. You may need a knife to release the
skin. Place spaghetti-like strands in a bowl and cover.
Use in place of pasta based spaghetti.

Sauté garlic in butter in a small sauté pan;
remove from heat. Add cream, Parmesan, and seasonings to
saucepan. Stir well. Cook over low heat, stirring
constantly, until mixture is boiling. Allow mixture to boil
for about 5 minutes until it is thickened.
Add veggies and allow to cook until all are crisp-tender.
Spoon cream sauce over spaghetti squash, toss gently and
serve.