1 medium spaghetti squash
75 ml butter 1/3 cup
2 medium onions, diced
250 g mushrooms, sliced 1/2 lb
2 garlic cloves, minced
375 ml broccoli florets 1 1/2 cup
250 ml peas 1 cup
1 medium zucchini, sliced
4 carrots, cut diagonally
250 ml milk 1 cup
125 ml chicken broth 1/2 cup
50 ml fresh basil leaves or 1 tbsp (15 ml) dried basil 1/4 cup
1 red bell pepper, cut into strips
6 green onions, chopped
1 medium tomato, cubed
375 ml parmesan cheese, grated 1 1/2 cup
Cut squash in half lengthwise and remove seeds. Place cut side down in a baking dish, add 1 inch (2.5 cm) of water and bake at 375 F (190 C) for 1 hour (or microwave on high for 20 minutes). Melt butter in a large frying pan and sauté mushrooms, onions and garlic until soft. Add broccoli, peas, zucchini and carrots. Stir. Add milk, chicken broth and basil. Boil briskly to reduce sauce a little, about 2 minutes. Add red pepper, green onions, tomatoes and cheese. Heat thoroughly. Using a fork, scrape strands of squash into a large, lightly greased casserole dish. Top with hot vegetable mixture. Bake 20 minutes at 350 F (180 C). Serve with extra parmesan cheese.
Serves 8