Recipe

Creamy Spaghetti Squash Vegetable Parmesan Saute Recipe


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Ingredients
  • 1-2 large spaghetti squash, baked & seeds removed .
  • 15 cherry tomatoes (can use more) .
  • 1 tbsp fresh minced garlic (or to taste) .
  • 2 c grated parmesan cheese (or to taste) .
  • 2 c cauliflower florets .
  • 1/2 c chicken stock .
  • 1 c frozen peas (do not defrost) .
  • 1 c butter .
  • salt & pepper .
  • 2 onions, sliced .
  • 7 green onions, sliced (can use more or less) .
  • 1 red bell pepper, sliced (not sliced) .
  • 1 medium zucchini, sliced .
  • 3/4 lb fresh mushrooms .
  • 1 tsp dried basil (or to taste) .
  • 1 1/2 c whipping cream (unwhipped use only whipping cream not half & half)

Directions
  • Step #1 In a large frypan, melt butter.
  • Step #2 Saute onions, mushrooms & garlic until soft (do not brown).
  • Step #3 Add cauliflower, peas & sliced zucchini; stir this to mix.
  • Step #4 Add in cream, chicken stock, salt & pepper; bring to a boil, & let simmer until the juice evaporates a bit (about 3 mins).
  • Step #5 Add in sliced red bell pepper, green onions, cherry tomatoes & Parmesan cheese; mix well & heat thoroughly.
  • Step #6 Using a fork, scrape the strands of squash into a large shallow baking dish or a large serving plate.
  • Step #7 Top as soon as possible with the veggie mixture.
  • Step #8 Sprinkle top with more grated Parmesan cheese if desired.
  • Enjoy the Creamy Spaghetti Squash Vegetable Parmesan Saute recipe

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