Dana’s Dish
Spaghetti Squash Primavera
Ingredients
Medium spaghetti squash, cut in half lengthwise
4 Tbsp. butter
1 small onion, diced
Half bag frozen broccoli, cauliflower, carrot mix
1 Tbsp. minced garlic
1 cup heavy cream
1 Tbsp. cornstarch and 1 Tbsp. water
1 Tbsp. dried vegetable flakes, more as needed to taste
Pinch garlic salt
Fresh ground black pepper
1-1/2 cups Parmesan cheese, grated
Parsley for garnish
Instructions
Place halved squash cut side down on a foil-lined baking sheet and bake in a 350-degree oven for 45 minutes. Let cool. Shred with fork.
Melt butter in saucepan over medium-high heat. Add onion and saute until tender, 5 minutes. Add garlic and saute another minute.
Add the vegetables and stir until softened, about 3 minutes.
Slowly whisk in cream. Reduce heat to medium and simmer.
In a small bowl, combine cornstarch and water; add to saucepan. Stir to combine. Add vegetable flakes, garlic salt and ground black pepper. Stir and simmer 1-2 minutes until mixture thickens.
Stir in cheese and mix well.
Add the cooked, shredded spaghetti squash and toss to combine. Heat through.
Place in a serving dish and garnish with parsley and extra cheese.
This recipe was submitted by Dana Scammon. Do you have a favorite recipe that you would like to share with our readers? Email your recipes to us at: articles@turnerpublishing.net and we will publish them for all to enjoy! You can even include a photo of the completed dish or your friends and family enjoying it.
