Friday, September 21, 2007

Spaghetti Squash Primavera

Don't know what to do with an over abundances of fresh veggies? This is the best dinner to fix such a dilemma! This can use any veggie you want... I used zucchini, bell peppers, garlic, and fresh tomatoes (I would have used an onion if I had one). Toss with a soy cream and add Italian spices and salt and pepper and put over any pasta or spaghetti squash! YUM!

My Fresh Ingredients:
  • One Spaghetti Squash
  • One med-large Zucchini
  • One Clove Garlic
  • 2 Bell Peppers
  • Onion (I would have used one if I had one)
  • 3-4 Fresh Tomatoes
Ingredients for Sauce:
  • Some Olive Oil
  • 1 c. plain soymilk (or non-dairy milk of choice)
  • 1 Tbs. Flour
  • Italian Seasonings (Basil, Oregano, Parsley, etc.. dry or fresh)

Preheat oven to 350 F. Cut squash in half and take the seeds out. Drizzle olive oil on squash and the cookie sheet and place squash face down onto the sheet. Bake for about 30-40 mins. Meanwhile; saute garlic, onion, zucchini, peppers, and/or whatever veggies you want to cook up (peas, carrots, yellow squash, corn, etc), in olive oil on med-low. Be sure not to over cook. To make the sauce; in a small sauce pan add oil, soymilk, spices and flour, whisk together until blended and turn on heat to med-low. Cook until it turns into a sauce and then add it to the cooked veggies. Mix sauce and veggies until well coated, and then add fresh tomatoes and mix that in together. Let it warm on low.

When the Spaghetti Squash is cooked take it out of the oven and carefully (not to burn yourself!) break apart with a spoon or fork, the squash should resemble noodles. Eat them just like spaghetti noodles and top with primavera sauce. Enjoy!

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