Spaghetti Squash Primavera

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 spaghetti squash
• 1 zucchini
• 1 yellow squash
• 1 red pepper
• 1 small eggplant
• 1 onion
• 1 carrot, peeled
• 1 celery rib
• 1 small head broccoli
• 4 asparagus spears
• 1/2 head cauliflower
• 1 ounce fresh herb, chopped (taragon, thyme, parsley)
• 1 (24 ounce) jar marinara sauce (or 3 cups homemade with san marzano tomatoes, garlic, onions and red wine)
• 1 fresh mozzarella ball
• 3 garlic cloves
• 1 shallot (i use red onion)
• salt & pepper
• extra virgin olive oil
• 1 ounce parmesan cheese

Recipe

• 1 split spaghetti squash and remove seeds.
• 2 add squash to large pot of boiling water for 10 minutes.
• 3 dice all other vegetables.
• 4 in a large pan heat extra virgin olive oil and add onions and garlic. sautee until soft.
• 5 add all other vegetables and herbs to pan; add salt and pepper to taste.
• 6 remove spaghetti squash from pot and let cool.
• 7 using a fork, scrape the inside of the squash into a large bowl. keep the shell.
• 8 in the bowl with the squash, combine the sauteed vegetables and 1 cup of the sauce.
• 9 add the squash-vegetable-sauce mix back into the shell and top with thick slices of fresh mozzarella and the remainder of the sauce (about 2 cups).
• 10 bake the filled squash shells on a baking sheet for 10 minutes at 350°.
• 11 remove from oven & serve.