Almost Pasta Primavera

Course : Vegetables
Serves: 6
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3 1/2 pounds spaghetti squash -- 1 medium
1 cup broccoli flowerets -- fresh
1 cup zucchini small, sliced
1 cup mushrooms -- fresh, sliced
1 cup carrot -- sliced
1 clove garlic -- small, crushed
3/4 teaspoon reduced calorie margarine -- melted
1 tablespoon skim milk
1/2 cup part skim ricotta cheese
1 tablespoon parmesan cheese
1/2 teaspoon imitation butter flavoring
1/4 teaspoon salt
1/2 teaspoon Italian seasoning
1/8 teaspoon coarsely ground pepper

Preparation / Directions:

Wash squash; cut in half lengthwise and discard seeds. Place squash, cut side down, in a Dutch oven; add 2 inches water. Bring water to a boil, cover and cook 20 minutes or until squash is tender. Drain squash and cool. Using a fork remove spaghetti-like strands. Measure 3 cups of strands; set aside. Remove remaining strands for other use. Steam vegetables 5 to 7 minutes or until crisp-tender; drain well. Combine squash strands and vegetables, tossing gently. Cover to keep warm; set aside. Saute garlic in margarine in a small saucepan; remove from heat. Add milk, cheese, butter flavoring, and seasonings to saucepan. Cook over low heat, stirring constantly, until mixture is hot (do not boil). Spoon cheese mixture over vegetable mixture, tossing gently.

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