Spaghetti Squash Primavera

Ingredients:

• 1 small spaghetti squash (you'll need 2 cups cooked)
• 1 tsp olive oil 
• 1 tsp minced garlic
• 1/4 cup frozen onion seasoning blend
• 1 12oz bag frozen vegetable mix (carrots, broccoli, cauliflower, etc.), thawed
• 2 cups marinara sauce
  
• 1/2 tbsp grated Pecorino Romano (optional)
• 3 oz fresh mozzarella (optional)

Directions:


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake on a cookie sheet with the cut sides down for about 1 hour, or until a fork easily pierces the skin. 


QUICK COOK TIP:  If you prefer the microwave, stab the squash with a knife all around and place on a microwave safe dish. Microwave 7-9 minutes or until the skin gives when cut with a knife.

Once cooked, use a fork to scrape the strands out into a bowl.  See!  It looks like spaghetti! 

 

In a medium saute pan heat the oil over medium-low heat. Add the garlic, onion blend and vegetables and cook 5 minutes, stirring.  Season with salt and pepper to taste.

Add the marinara sauce, increase heat to medium and simmer until the vegetables are tender crisp, about 3 to 4 minutes. Add 2 cups of the spaghetti squash and Pecorino Romano, adjust the salt and pepper to taste, and cook 1 minute.


Divide the spaghetti squash primavera into two small casserole dishes if you wish to freeze half for later, or one large casserole dish if not, then place under the broiler in a hot oven until the cheese melts.  Enjoy!