Almost Pasta Primavera

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Spaghetti squash
1 cup	146g / 5.1oz	Broccoli flowerets - fresh
1 cup	237ml	Zucchini; small - sliced
1 cup	237ml	Mushrooms; fresh - sliced
1 cup	110g / 3.9oz	Carrot - sliced
1		Garlic clove small - crushed
3/4 teaspoon	3.8ml	Reduced calorie margarine - melted
1 tablespoon	15ml	Skim milk
1/2 cup	73g / 2.6oz	Part skim ricotta cheese
1 tablespoon	15ml	Parmesan cheese
1/2 teaspoon	2.5ml	Imitation butter flavoring
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Italian seasoning
1/8 teaspoon	0.6ml	Coarsely ground pepper

Recipe Instructions

Wash squash; cut in half lengthwise and discard seeds. Place squash, cut side down, in a Dutch oven; add 2 inches water. Bring water to a boil, cover and cook 20 minutes or until squash is tender.

Drain squash and cool. Using a fork remove spaghetti-like strands. Measure 3 cups of strands; set aside. Remove remaining strands for other use.

Steam vegetables 5 to 7 minutes or until crisp-tender; drain well. Combine squash strands and vegetables, tossing gently. Cover to keep warm; set aside.

Saute garlic in margarine in a small saucepan; remove from heat. Add milk, cheese, buter flavoring, and seasonings to saucepan. Cook over low heat, stirring constantly, until mixture is hot (do not boil). Spoon cheese mixture over vegetable mixture, tossing gently.

Source:
"Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.

Rating

Average rating:

2 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.