Prep 45 mins
Cook 0 mins
This is an extreme veggie dish, one of the best squash recipes I have made so far, there is tons of flavor in this dish.. if you don't have all the veggies that are called for in this recipe, just leave them out, but please don't leave out the zucchini, spaghetti squash, cherry tomatoes, mushrooms, onions and garlic! This complete recipe is made on top of the stove, except for baking the squash. Bake the spaghetti squash well in advance before making this dish, after that is is mostly chopping. This is well worth the effort to make it is delicious! Although the recipe does not call for this, I sprinkled some mozzeralla cheese on top just before serving instead of the Parmesan, but that of coarse is up to you.
- 1-2 large spaghetti squash, baked and seeds removed
- 236.59 ml butter
- 2 onions, chopped
- 340.19 g fresh mushrooms
- 14.79 ml fresh minced garlic (or to taste)
- 473.18 ml cauliflower florets
- 236.59 ml frozen peas (do not defrost)
- 1 medium zucchini, sliced
- 354.88 ml whipping cream (unwhipped use only whipping cream not half and half)
- 118.29 ml chicken stock
- salt and pepper
- 4.92 ml dried basil (or to taste)
- 1 red bell pepper, sliced (not chopped)
- 7 green onions, chopped (can use more or less)
- 15 cherry tomatoes (can use more)
- 473.18 ml grated parmesan cheese (or to taste)
- In a large frypan, melt butter.
- Saute onions, mushrooms and garlic until soft (do not brown).
- Add cauliflower, peas and sliced zucchini; stir to combine.
- Add in cream, chicken stock, salt and pepper; bring to a boil, and simmer until the juice evaporates a bit (about 3 minutes).
- Add in sliced red bell pepper, green onions, cherry tomatoes and Parmesan cheese; combine well and heat thoroughly.
- Using a fork, scrape the strands of squash into a large shallow baking dish or a large serving plate.
- Top immediately with the veggie mixture.
- Sprinkle with more grated Parmesan cheese if desired.
I'm not going to give stars for this because I made several changes based on previous reviewers comments and wanting to lighten this dish up. I just wanted to say that I agree with Kittencal that the cream is a must for this dish, as I used fat free half and half instead and it was very bland. Also, I subbed mozzarella for 1/2 the parmesan like a previous review, and that took out quite a bit of flavor, this dish really needs the sharpness that the parmesan adds. I imagine that it is absolutely delicious with the cream, but I probably will not make again using it because I cannot justify all the extra fat and calories. Thanks for posting!
LOVED this dish Kittencal! DH had requested spaghetti squash and I thought this would make a great vegetarian meal. I needed to cut back on the fat so I used 1/2 cup butter and fat free half and half and about 1 1/4 cups shredded parmesan cheese. I bought a bag of broccoli/cauliflower florets so I used both in the dish. I had fresh basil on hand and used it in place of the dry. Next time I see making it with the same veggies with the addition of green beans and asparagus. The vegetables you listed as a must, really should not be left out. The cherry tomotoes tasted so good. I can only imagine how delicious the cream would taste! (dream...)We topped it with a heavy dose of fresh ground pepper and some grated parmesan cheese. DH loved it and has requested it be made again soon. Thanks so much - you always have great recipes!
Wow! A whole cup of butter â€“ and whipping cream. I couldnâ€™t quite do that, although it sounds yummy. So I made this, with changes: For peas, I used broccoli florets; no red pepper â€“ donâ€™t like To sautÃ© vegetables, I used 2T olive oil and 1T butter in a non-stick skillet For cream, I substituted fat free half and half For 1 cup parmesan, substituted 1 cup low fat mozzarella It was still delicious, and better for my poor heart.