Spaghetti Squash Primavera - 2

Recipe Ingredients

1		Spaghetti squash - (3 lb.)
2 cups	292g / 10oz	Broccoli flowerets
1/2 lb	227g / 8oz	Carrots - cut in 1" pieces
1		Zucchini squash
1/2 cup	46g / 1.6oz	Scallions - minced
3 tablespoons	45ml	Olive oil
3 cups	711ml	Uncooked tomato sauce

Recipe Instructions

Prepare UNCOOKED TOMATO SAUCE from recipe.

Bake the spaghetti squash in a preheated, 350 degree oven for 1 hour and 15 minutes or until it can be pierced easily with a fork, let it stand for 15 minutes, and halve lengthwise. Remove the seeds and scrape the flesh into a large bowl with a fork. In a large saucepan of boiling salted water boil the broccoli for 1 minute, transfer to a bowl of ice water with a slotted spoon and let it cool. Boil the carrots for 5 to 6 minutes, transfer to ice water and cool. Boil zucchini for 3 minutes, transfer to ice water and cool. Drain the vegetables.

Trim the zucchini, halve it lengthwise and cut crosswise into 1/4 inch slices. Cook scallions in the oil over moderate heat in a large skillet, stirring, until softened. Add the broccoli, carrots, zucchini, salt and pepper to taste and heat the mixture, tossing it, for 3 to 4 minutes or until it is heated through. Add the mixture to the spaghetti squash with the uncooked tomato sauce, toss and transfer to a serving dish.

Serve the dish warm or at room temperature.

Source:
Cooking Light, October 1994, page 132

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