*  Exported from  MasterCook  *
 
                     SPAGHETTI SQUASH PRIMAVERA GNGM74B
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Main dish
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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