Spaghetti Squash Primavera (Barbara Schwartz)Following is a recipe for Spaghetti Squash Primavera which I've personally found very enjoyable: Bake the spaghetti squash in advance. I do it in the microwave – you cut off one end, poke holes in it with a fork (like if you were baking a potato) and then cook it on high for 10 – 20 minutes dependent on the size of the squash. When it’s done, cut it in half so it cools. When cool, scoop out all the seeds and excess “gushy bit." Prep /cut up your other veggies while the squash is cooling. Always use some tomatoes for a base, as you cannot use oil. You can use any veggies you like--I used the following:
I also made it once with Zucchini and Green and Red Peppers instead of the Broccoli and Mushrooms. The idea is to use your favorite veggies so you feel rewarded with a “proper” meal. In a pan, sauté the tomatoes. The tomatoes will naturally leave a bit of liquid in the pan – when this happens, you should begin adding the other veggies. When you add the other veggies, add a small amount of water to the pan. This will add to the tomato “sauce” and allow the veggies to steam/soften a bit more. As mushrooms and garlic are more “delicate”, I usually don’t add them until the end so they don’t overcook. While the veggies are cooking, use a fork to “scrape” the spaghetti out of the squash. Approx 1 – 2 minutes before your veggies are done, add the spaghetti to the sauté. Also mix in a bit of salt to bring out / enhance the flavor. This usually makes too much food, so you have enough to either share with a friend and/or will have leftovers you can heat up for your second fruit / veggie day. Enjoy!!!
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