Creamy Spaghetti Squash Vegetable Parmesan Saute

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 1 -2 large spaghetti squash, baked and seeds removed
• 1 cup butter
• 2 onions, chopped
• 3/4 lb fresh mushrooms
• 1 tablespoon fresh minced garlic (or to taste)
• 2 cups cauliflower florets
• 1 cup frozen peas (do not defrost)
• 1 medium zucchini, sliced
• 1 1/2 cups whipping cream (unwhipped use only whipping cream not half and half)
• 1/2 cup chicken stock
• salt and pepper
• 1 teaspoon dried basil (or to taste)
• 1 red bell pepper, sliced (not chopped)
• 7 green onions, chopped (can use more or less)
• 15 cherry tomatoes (can use more)
• 2 cups grated parmesan cheese (or to taste)

Recipe

• 1 in a large frypan, melt butter.
• 2 saute onions, mushrooms and garlic until soft (do not brown).
• 3 add cauliflower, peas and sliced zucchini; stir to combine.
• 4 add in cream, chicken stock, salt and pepper; bring to a boil, and simmer until the juice evaporates a bit (about 3 minutes).
• 5 add in sliced red bell pepper, green onions, cherry tomatoes and parmesan cheese; combine well and heat thoroughly.
• 6 using a fork, scrape the strands of squash into a large shallow baking dish or a large serving plate.
• 7 top immediately with the veggie mixture.
• 8 sprinkle with more grated parmesan cheese if desired.