Spaghetti Squash Primavera-Serves 4
Spaghetti Primavera without the spaghetti? Fantastic!
1 spaghetti squash (halved lengthwise and seeded)
1 tbsp. extra virgin olive oil
1 onion (diced)
2 cloves garlic (minced)
1⁄2 cup cherry tomatoes (halved)
1⁄4 cup fresh basil (chopped)
1⁄2 cup asparagus
1⁄2 cup red bell pepper (diced)
1⁄2 cup goat feta cheese (optional)
1. Preheat the oven to 350°F.
2. Place spaghetti squash cut side down on a baking sheet. Bake for 30 minutes or until a knife can easily be inserted. Remove the squash from the oven and set aside to cool.
3. Heat the olive oil in a skillet over medium heat. Sauté the garlic and onion for 2-3 minutes. Add the asparagus and peppers and sauté for another couple of minutes. Add the tomatoes and cook for 1 more minute.
4. Using a large spoon, scoop the stringy pulp from the squash and put in a medium bowl. Toss the spaghetti squash with the vegetables, feta cheese, if using and basil. Season with salt and pepper if desired.