Spaghetti Squash Primavera

1 spaghetti squash (2 lbs)

1 cup broccoli floretsSpaghetti Squash

1 cup cauliflower florets

1 carrot, peeled and sliced

1 green pepper, julienne

1 red pepper, julienne

1/2 cup mozzarella cheese, grated

1/2 cup chicken stock

2 tbs Parmesan cheese, grated

1 1/2 tsp dried basil

Cut squash into quarters, remove seeds and steam flash side down for 20-30 minutes, or until your finger leaves an impression on the shell. During the last five minutes add other vegetables. Remove from the steamer and plunge all the vegetables (except the squash) into ice water, drain and set aside. Combine remaining ingredients in a large saucepan. Bring to boil over medium heat, stirring frequently until cheese has melted and is smooth. Using a fork, gently “comb” out squash lengthwise into sauce mixture, add other vegetables and heat until mixture is hot, stirring gently. Serve immediately.


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