Spaghetti Squash Primavera
It looks like pasta doesn’t it?
Spaghetti squash is a wonderful vegetable, it keeps well, kids will eat it, and it is versatile. A colleague gave me a squash late last week that he had harvested in September. I saved it for tonight.
Primavera means spring, so I thought we’d have a little fun, a play on Pasta Primavera using the squash instead of noodles.
You can use any fresh vegetables you have on hand. Vegetables that can retain some crispness when cooked are best.
1 medium spaghetti squash
1 carrot cut into match sticks
1/2 onion, cut in half and sliced
1-2 cups cauliflower florets
1/2 cup greenbeans
2-3 cloves garlic sliced
sweet peppers sliced
2 Tbs olive oil divided
salt and pepper
Stab the squash 4 -5 times carefully, place on a plate and microwave for 10-12 minutes on high. Alternatively you could oven roast it for an hour, or steam it. I choose the microwave because it is fast.
Add the other vegetables, longer cooking ones first, in this case I added the carrots and cauliflower, and a generous pinch of salt.
Toss to coat and mix with the other vegetables. Cook for a few minutes until squash is tender crisp. Again, if needed, add a splash of water to steam / saute the vegetables. Check seasoning and adjust salt and pepper as needed.
Until next time, Eat Well & Keep Digging.