Creamy Spaghetti Squash Vegetable Parmesan Saute
Ready In: 45 mins
Serves: 8
Ingredients
- 1 -2 large spaghetti squash, baked and seeds removed
- 1 cup butter
- 2 onions, chopped
- 3⁄4 lb fresh mushrooms
- 1 tablespoon fresh minced garlic (or to taste)
- 2 cups cauliflower florets
- 1 cup frozen peas (do not defrost)
- 1 medium zucchini, sliced
- 1 1⁄2 cups whipping cream (unwhipped use only whipping cream not half and half)
- 1⁄2 cup chicken stock
- salt and pepper
- 1 teaspoon 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)
- 2 cups grated parmesan cheese (or to taste)
Directions
- 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.
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