Spaghetti Squash Primavera - 1

Recipe Ingredients

2 cups	292g / 10oz	Small broccoli florets
2 cups	474ml	Cooked spaghetti squash
1 cup	237ml	Sliced fresh mushrooms
1 cup	237ml	Julienne-cut yellow squash
1/4 cup	15g / 0.5oz	Sliced green onions
9 oz	255g	Frozen sugar snap peas - (1/2 package) thawed
2 tablespoons	30ml	Balsamic vinegar
2 teaspoons	10ml	Olive oil
1 tablespoon	15ml	Chopped fresh parsley
3/4 teaspoon	3.8ml	Dried basil
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper
2		Garlic - crushed
1/4 cup	36g / 1.3oz	Finely grated fresh parmesan cheese

Recipe Instructions

Drop broccoli in a saucepan of boiling water; cook 1 minute. Drain. Combine broccoli and next 5 ingredients in a bowl; toss gently, and set aside.

Combine vinegar and oil in a small bowl, and stir with a wire whisk until blended. Stir in parsley and next 4 ingredients. Add to vegetable mixture; toss well. Sprinkle with cheese. Yield: 5 servings (serving size: 1 cup).

Source:
Cooking Light, October 1994, page 132

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