Spaghetti Squash Primavera Gngm74B

* Exported from MasterCook *

SPAGHETTI SQUASH PRIMAVERA GNGM74B

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Main dish
Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Spaghetti Squash (3 lb.)
2 c Broccoli flowerets
1/2 lb Carrots - cut in 1" pieces
1 Zucchini Squash
1/2 c Scallions - minced
3 tb Olive Oil
3 c UNCOOKED TOMATO SAUCE

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,
zuchinni, 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.



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