Spaghetti Squash Primavera
Preparation: 15 min. Cooking: 40 min.
Total: 55 min.
- 2 cups spaghetti squash, cooked
- 2 cups broccoli florets
- 1 cup yellow squash, cut into julienne strips
- 5 oz sugar snap peas, or pea pods
- 1/4 cup scallions, sliced
- 1 cup mushrooms, sliced
- 3 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 Tbsp parsley, chopped
- 3/4 tsp basil
- 2 cloves garlic, crushed
- 2 Tbsp grated Parmesan cheese
Preheat oven to 350°F. To cook squash, halve lengthwise and discard seeds. Place squash, cut side down, in a baking dish. Add .5 in. of water. Bake 40-45 minutes, or until squash is tender. Remove squash from water and cool. Remove the spaghetti-like strands by scraping squash with a fork. Microwave Directions: Place squash, cut side down, in a baking dish and add 1/4 cup water. Cover the dish with heavy-duty plastic wrap and make vent holes. Microwave at High 15 minutes, or about 5 minutes per 1 lb, until squash is tender.
While squash is cooking, place broccoli, yellow squash and peas in a steamer basket over boiling water. Cover saucepan and steam 1 minute. Remove steamer basket. Rinse under cold running water and drain well. Combine with scallions, mushrooms, and cooked spaghetti squash in a bowl. Combine next 5 ingredients in a jar with a tight-fitting lid. Season with salt and pepper to taste. Shake vigorously. Pour over vegetable mixture. Sprinkle with Parmesan cheese and toss gently. Serve chilled or at room temperature.