PRIMAVERA SPAGHETTI SQUASH

Ingredients

SQUASH

• 1 spaghetti squash
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper

FILLING

• 1 tbsp olive oil
• 1 tbsp garlic
• ½ c onion, diced
• 1 c mushrooms, sliced
• 1 c broccoli
• 1 c asparagus, chopped
• ½ c squash, sliced
• ½ c cherry tomato, halved
• 1 tsp salt
• 1 tsp pepper
• ½ c milk
• ¼ c parmesan cheese

Instructions

• Preheat oven to 400 degrees
• With a sharp knife slice the squash in half.  If the squash is too tough, puncture in several places forming a dotted line around the squash.  Microwave for 3-5 minutes soften.  Allow to cool before cutting in half.
• Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper.  Bake for 40-45 minutes or until a fork can easily pierce the skin
• Meanwhile, in a pan combine oil, garlic and onion over medium heat, and sauté until onions are translucent
• Add mushrooms and cook for 3 minutes.  Add the broccoli, asparagus, squash, tomatoes, salt and pepper and cook until almost cooked through
• Add the milk until warmed through.  Add the parmesan and mix until evenly spread throughout vegetables.  Add the lemon juice & stir to combine
• Remove squash from the oven, with a fork pull at the edges to produce that stringy spaghetti quality
• In the pan combine “spaghetti” with vegetables.  Return to the squash and top with parmesan

Gluten-Free