Recipe: Almost Pasta Primavera (using spaghetti squash with ricotta cheese sauce)

ALMOST PASTA PRIMAVERA

3 1/2 pounds spaghetti squash (1 medium)
1 cup -fresh broccoli flowerets
1 cup sliced small zucchini
1 cup sliced fresh mushrooms
1 cup sliced carrot
FOR THE CHEESE SAUCE:
1 small clove garlic, crushed
3/4 teaspoon reduced calorie margarine, melted
1 tablespoon skim milk
1/2 cup part skim ricotta cheese
1 tablespoon parmesan cheese
1/2 teaspoon imitation butter flavoring
1/4 teaspoon salt
1/2 teaspoon Italian seasoning
1/8 teaspoon coarsely ground pepper

Wash squash; cut in half lengthwise and discard seeds. Place squash, cut side down, in a Dutch oven; add 2 inches water. Bring water to a boil, cover and cook 20 minutes or until squash is tender.

Drain squash and cool. Using a fork remove spaghetti-like strands. Measure 3 cups of strands; set aside. Remove remaining strands for other use.

Steam vegetables 5 to 7 minutes or until crisp-tender; drain well. Combine squash strands and vegetables, tossing gently. Cover to keep warm; set aside.

Saute garlic in margarine in a small saucepan; remove from heat. Add milk, cheese, butter flavoring, and seasonings to saucepan. Cook over low heat, stirring constantly, until mixture is hot (do not boil).

Spoon cheese mixture over vegetable mixture, tossing gently.

Servings: 6
Source: Southern Living Annual Recipes, 1986