Thursday, September 22, 2011

Spaghetti Squash Primavera (recipe, pareve)

You will feel like you’re eating pasta but you’re not !
Prep time: squash- 45 minutes   other vegetables- 10 minutes
INGREDIENTS                        EQUIPMENT
two 4 pound spaghetti squash                2 large roasting pans
1 bunch asparagus                    large skillet
1 head broccoli
½ pound white mushrooms
3 multi-colored peppers
1 medium yellow squash
1 medium zucchini
1/3 cup olive oil
2 large cloves garlic-minced
½ cup pignoli nuts-toasted
2 tablespoons chopped fresh basil
freshly ground black pepper
6 cups tomato sauce
optional: grated parmesan cheese
  1. Preheat oven to 400 F.
  2. Halve squash lengthwise and remove seeds. Place halves, cut side down, in roasting pans. Pour in 1 ½ inches of hot water. Cover each pan with foil. Bake about 30-45 minutes or until you can make an indentation on the back of the squash with your finger. Remove squash from oven. Turn squash halves over and allow to cool slightly. Scrape out squash strands with a large fork. Set aside. (If you prefer a microwave, follow instructions that come with your oven.)
  3. Cut off head of broccoli and separate into florets. (Discard stems.) Cut florets in half if they are very large. Rinse well. Set aside.
  4. Break off the woody stems of the asparagus. Cut asparagus into ½ inch pieces on the bias. Rinse well. Set aside.
  5. Rinse, core and seed peppers. Cut them into small dice.
  6. Rinse zucchini and yellow squash. Trim ends. Cut them into medium dice.
  7. Wipe, stem and quarter mushrooms.
  8. Heat oil in skillet over medium heat. Add garlic. Sauté for one minute. Add broccoli, asparagus and peppers. Sauté three-four minutes. Add diced zucchini and yellow squash. Sauté for one minute more. Add chopped basil and nuts. Toss well. Add spaghetti squash to the sautéed vegetables and heat through. At this point, you can add tomato sauce and mix it all up together before transferring to a serving dish or you can serve hot tomato sauce on the side.
Note: Grated Parmesan cheese is delicious with this recipe if you are having a dairy meal.

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