Spaghetti squash primavera gngm74b
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Spaghetti squash primavera gngm74b
  Spaghetti    Squash    Vegetables    Italian    Vegetarian  
Last updated 6/12/2012 1:23:56 AM. Recipe ID 57252. Report a problem with this recipe.
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      Title: Spaghetti squash primavera gngm74b
 Categories: Vegetables, Main dish, Italian, Vegetarian
      Yield: 6 Servings
 
      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
 
  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.
 




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Recipe ID 57252 (Apr 03, 2005)

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