| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Vegetables, Main dish, Italian, Vegan | 6 | Servings |
INGREDIENTS
| 1 | Spaghetti Squash (3 lb.) | |
| 2 | c | Broccoli flowerets |
| 1/2 | lb | Carrots – cut in 1" pieces |
| 1 | Zucchini Squash | |
| 1/2 | c | Scallions – minced |
| 3 | tb | Olive Oil |
| 3 | c | UNCOOKED TOMATO SAUCE |
INSTRUCTIONS
Prepare UNCOOKED TOMATO SAUCE from recipe. Bake the spaghetti squash in a preheated, 350 degree oven for 1 hour and 15 minutes or until it can be pierced easily with a fork, let it stand for 15 minutes, and halve lengthwise. Remove the seeds and scrape the flesh into a large bowl with a fork. In a large saucepan of boiling salted water boil the broccoli for 1 minute, transfer to a bowl of ice water with a slotted spoon and let it cool. Boil the carrots for 5 to 6 minutes, transfer to ice water and cool. Boil zucchini for 3 minutes, transfer to ice water and cool. Drain the vegetables. Trim the zucchini, halve it lengthwise and cut crosswise into 1/4 inch slices. Cook scallions in the oil over moderate heat in a large skillet, stirring, until softened. Add the broccoli, carrots, zuchinni, salt and pepper to taste and heat the mixture, tossing it, for 3 to 4 minutes or until it is heated through. Add the mixture to the spaghetti squash with the uncooked tomato sauce, toss and transfer to a serving dish. Serve the dish warm or at room temperature. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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