Spaghetti Squash Primavera
IngredientsSQUASH 1 spaghetti squash 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper SAUCE 1 tablespoon olive oil 1 tablespoon garlic ½ cup onion, diced 1 cup mushroom, sliced 1 cup broccoli florets 1 cup asparagus, chopped ½ cup carrots ½ cup cherry tomato, halved 1/2 cups frozen spring peas 1/2 cup fresh basil (chiffonade) 1 teaspoon salt 1 teaspoon pepper ¼ cup Parmesan cheese 2 tablespoons olive oil ( drizzled at the end )
PreparationPreheat 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, carrots, tomatoes, peas, salt, and pepper and cook until almost cooked through. Remove from heat, add the Parmesan cheese, a drizzle of olive oil and basil and mix until evenly spread throughout vegetables. 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. Serve immediately. Enjoy!
Copyright 2019 Mary Help of Christians Academy Culinary Arts About the author: Mary Help of Christians Academy, located in the Diocese of Paterson, is a private Catholic secondary school for young women. It is conducted by the Daughters of Mary Help of Christians, the Salesian Sisters of St. John Bosco, in collaboration with laypersons committed to Catholic education.
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