Spaghetti Squash Primavera

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 5
• 2 cups broccoli florets
• 2 cups cooked spaghetti squash
• 1 cup sliced fresh mushrooms
• 1 cup julienned yellow squash
• 9 ounces frozen sugar snap peas, thawed
• 1/4 cup sliced scallion
• 2 tablespoons balsamic vinegar
• 2 teaspoons olive oil
• 2 garlic cloves, crushed
• 1 tablespoon chopped fresh parsley
• 3/4 teaspoon dried basil
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1/4 cup freshly grated fresh parmesan cheese

Recipe

• 1 cook the broccoli in a saucepan of boiling water for 1 minute. drain, place in a large bowl and add the spaghetti squash, mushrooms, yellow squash and sugar snap peas in a bowl, toss gently and set aside.
• 2 whisk the vinegar and oil in a small bowl until blended. whisk in the garlic, parsley, basil, salt and pepper until blended, add to the vegetable mixture and toss well. sprinkle with the parmesan cheese.