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  • Writer's pictureLisa Jarvis

Spaghetti Squash Primavera

Spaghetti squash is such a magical veggie! When it is cooked, it has the consistency of pasta and it is such a wonderful alternative to traditional pasta with all the carbs and starch that you may not want. It is a low-fat, low-carb, low-calorie food that is absolutely wonderful served with your favorite sauce! I am especially excited about this spaghetti squash because I grew it! I made a primavera sauce with tomatoes, zucchini, and basil from my garden too! So this dish really is a backyard-to-table creation!

The spaghetti squash is super easy to prepare. I pierce it with a knife and stick the entire thing in the microwave for about 10 minutes. This makes it easier to cut in half. Cut

the squash in half, longways. Scoop out the seeds. Wrap each half in plastic wrap. MIcrowave each half separately in 5 minute increments, until it can be pulled out with a fork and has the feel of spaghetti noodles. Repeat this with the other half of the squash. I pull out the pulp and place it in a bowl. I salt it to taste and sprinkle it with some grated parmesan also to taste. Cover this to keep warm until ready to serve.

For the primavera sauce:

2 cloves of garlic minced

1/4 cup onion minced

1 zucchini squash diced in small cubes

6-8 cups of tomatoes, peeled and diced in small cubes

1 cup mushrooms diced

2 T olive oil

1 T italian seasoning

1/2 cup chicken stock

salt and pepper to taste

1/2 cup fresh basil leaves sliced

sliced fresh mozzarella

a little shredded fresh parmesan to garnish

Heat the oil in a large skillet or saute pan. Add the garlic, onion, zucchini, and mushrooms. Saute until they are soft. Add the tomatoes, italian seasoning, and chicken stock. Bring to a boil then turn down to medium heat. Let it reduce down, stirring occasionally, until thickened. Stir in almost all of the basil leaves, saving a little to garnish. Salt and pepper to taste. ( If you want a little spiciness, add a little cracked red pepper).

To serve, place a mound of the spaghetti squash "noodles" on a oven safe dish . I used a cast iron skillet, and did one mound per serving. Top each mound of spaghetti squash with some primavera sauce. Lay a slice of mozzarella on each serving. Place under the broiler for a few minutes until the cheese is starting to bubble and brown. Watch it closely! This doesn't take long! Carefully place each serving on plates and top with the remaining basil leaves and shredded parmesan to garnish! This is such a healthy version of traditional spaghetti and meat sauce. You can also add any other veggies you have on hand to the sauce as well! The more the merrier!


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