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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.


 

 

 


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