Primavera Spaghetti Squash
by Merle O'Neal • from the video Spaghetti Squash 4 Ways
Ingredients
for 2 servings
Squash
- 1 spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
Filling
- 1 tablespoon olive oil
- 1 tablespoon garlic
- ½ cup (75 g) onion, diced
- 1 cup (75 g) mushroom, sliced
- 1 cup (150 g) broccoli
- 1 cup (125 g) asparagus, chopped
- ½ cup (100 g) squash, sliced
- ½ cup (100 g) cherry tomato, halved
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup (120 mL) milk, or milk alternative
- ¼ cup (25 g) vegetarian parmesan cheese
Preparation
- Preheat oven to 400ºF (200ºC).
- With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
- Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
- Meanwhile, in a pan combine oil, garlic, and onion over medium heat, and sautè until onions are translucent.
- Add mushrooms and cook for 3 minutes. Add the broccoli, asparagus, squash, tomatoes, salt, and pepper and cook until almost cooked through.
- Add the milk/ milk alternative until warmed through. Add the vegetarian Parmesan and mix until evenly spread throughout vegetables. Add the lemon juice and stir to combine.
- Remove squash from the oven, with a fork pull at the edges to produce that stringy “spaghetti” quality.
- In the pan combine “spaghetti” with vegetables. Return to the squash and top with Parmesan.
- Enjoy!
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