Spaghetti Squash Primavera Recipes

Steps:

• Split spaghetti squash and remove seeds.
• Add squash to large pot of boiling water for 10 minutes.
• Dice all other vegetables.
• In a large pan heat extra virgin olive oil and add onions and garlic. Sautee until soft.
• Add all other vegetables and herbs to pan; add salt and pepper to taste.
• Remove spaghetti squash from pot and let cool.
• Using a fork, scrape the inside of the squash into a large bowl. Keep the shell.
• In the bowl with the squash, combine the sauteed vegetables and 1 cup of the sauce.
• 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).
• Bake the filled squash shells on a baking sheet for 10 minutes at 350°.
• Remove from oven & serve.

Steps:

• Preheat 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, squash, tomatoes, salt, and pepper and cook until almost cooked through.
• Add the milk/ milk alternative until warmed through. Add the vegetarian Parmesan and mix until evenly spread throughout vegetables. Add the lemon juice and stir to combine.
• 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. Return to the squash and top with Parmesan.
• Enjoy!

Steps:

• Pierce the shell of the spaghetti squash with a fork and place in a microwave-safe dish; cook in microwave on High for 12 minutes. Set aside to cook until cool enough to handle. Slice in half lengthwise; remove the seeds. Use a fork to pull the flesh of the squash away from the shell and place into a large bowl; fluff with the fork to separate the strands as much as possible.
• Heat the olive oil in a large skillet over medium heat. Cook and stir the onion in the hot oil until just tender, about 3 minutes. Add the garlic and continue cooking and stirring another 3 minutes. Stir the zucchini and green bell pepper into the mixture; season with the Italian herb seasoning and black pepper. Pour the tomatoes into the skillet. Continue cooking just until the tomatoes are warmed, 3 to 5 minutes. Add the squash to the skillet and toss until evenly mixed. Sprinkle with the feta cheese and toss again to serve.

Steps:

• Cut spaghetti squash in half; discard seeds. Place cut side up on a microwave-safe plate. Microwave, covered, on high for 9 minutes or until tender. , Meanwhile, in a large skillet, saute the carrot, onion and peppers in oil for 3 minutes. Add yellow squash and zucchini; saute 2-3 minutes longer or until squash is tender. Add garlic; cook 1 minute longer. Reduce heat; add the tomatoes, corn, salt, oregano and thyme. Cook 5 minutes longer or until heated through, stirring occasionally. , Separate spaghetti squash strands with a fork. Spoon vegetable mixture into squash; sprinkle with cheese and parsley.

Steps:

• Heat oven to 400°F.
• Brush 2 tsp. oil evenly onto cut sides of squash halves; place, oil sides down, on rimmed baking sheet sprayed with cooking spray.
• Bake 45 min. to 1 hour or until squash is tender. Remove from oven;. Cool slightly.
• Meanwhile, heat remaining oil in large skillet on medium heat. Add mushrooms and onions; cook 5 to 6 min. or just until tender, stirring frequently. Add pasta sauce and tomatoes; cook 3 to 4 min. or until heated through, stirring frequently.
• Use fork to scrape insides of squash into strands; place in large bowl. Add pasta sauce mixture; mix lightly. Sprinkle with basil.

Steps:

• Cook squash:.
• Cut the squash in half and scoop out the seeds.
• Cut the halves again so it's quartered.
• Boil for 15 minutes over high heat in a large pot of lightly salted water.
• For the entree:.
• Heat oil in medium skillet over low heat.
• Add all veggies but the tomato, and add the garlic.
• Cook 10 to 12 minutes or until crisp-tender, stirring occassionally.
• Stir in tomato, wine, basil, salt and black pepper, cook for 4-5 mins stirring once or twice.
• Serve veggies over squash, top with cheese.