Spaghetti squash primavera Recipe

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Spaghetti squash primavera

Artist:	_	Yield:	6
Categories:	Entrees, Italian, Pastas & Noodles, Squash, Vegetables, Vegetarian, Western European	Rating:	0
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Ingredients:

1		Spaghetti Squash (3 lb.)
2	cup	Broccoli flowerets
1/2	lbs	Carrots - cut in 1" pieces
1		Zucchini Squash
1/2	cup	Scallions - minced
3	tbsp	Olive Oil
3	cup	UNCOOKED TOMATO SAUCE

Procedures:

1	Prepare uncooked tomato sauce from recipe.
2	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.
3	Remove the seeds and scrape the flesh into a large bowl with a fork.
4	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.
5	Boil the carrots for 5 to 6 minutes, transfer to ice water and cool.
6	Boil zucchini for 3 minutes, transfer to ice water and cool.
7	Drain the vegetables.
8	Trim the zucchini, halve it lengthwise and cut crosswise into ?inch slices.
9	Cook scallions in the oil over moderate heat in a large skillet, stirring, until softened.
10	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.
11	Add the mixture to the spaghetti squash with the uncooked tomato sauce, toss and transfer to a serving dish.
12	Serve the dish warm or at room temperature.