Spaghetti Squash Primavera

I was looking for a great way to fix my spaghetti squash and went searcing. I started watching Diners, Drive Ins, & Dives and they went to this place called The Pit Stop in New York and they made the most delicious dish with spaghetti squash. I used all of the veggies except eggplant, which I did not have on hand. To see the video, go to http://www.foodnetwork.com/videos/pit-stop-spaghetti-squash/96662.html. This recipe is directly from the Pit Stop restaurant in Merrick, New York.

• Ready In: 1 hr
• Yields: 2-4

Ingredients

• 1  spaghetti squash
• 1  zucchini
• 1  yellow squash
• 1  red pepper
• 1  small eggplant
• 1  white onion
• 1  carrot, peeled
• 1  celery rib
• 1  small head broccoli
• 4  asparagus spears
• 1⁄2 head cauliflower
• 1  ounce fresh herb, chopped (taragon, thyme, parsley)
• 1 (24 ounce) jar  marinara sauce (or 3 cups homemade with San Marzano tomatoes, garlic, onions and red wine)
• 1  fresh mozzarella ball
• 3  garlic cloves
• 1  shallot (I use red onion)
•  salt & pepper
•  extra virgin olive oil
• 1  ounce parmesan cheese

Directions

1. Split spaghetti squash and remove seeds.
2. Add squash to large pot of boiling water for 10 minutes.
3. Dice all other vegetables.
4. In a large pan heat extra virgin olive oil and add onions and garlic. Sautee until soft.
5. Add all other vegetables and herbs to pan; add salt and pepper to taste.
6. Remove spaghetti squash from pot and let cool.
7. Using a fork, scrape the inside of the squash into a large bowl. Keep the shell.
8. In the bowl with the squash, combine the sauteed vegetables and 1 cup of the sauce.
9. Add the squash-vegetable-sauce mix back into the shell and top with thick slices of fresh mozzarella and the remainder of the sauce (about 2 cups).
10. Bake the filled squash shells on a baking sheet for 10 minutes at 350°.
11. Remove from oven & serve.