Recipe: Spaghetti Squash Primavera

Spaghetti Squash Primavera

1 spaghetti squash -- (3 lb.)
1/2 cup scallions - minced
2 cups broccoli flowerets
3 tablespoons olive oil
1/2 pound carrots - cut in 1" pieces
3 cups tomato sauce
1 zucchini squash

Bake the spaghetti squash in a preheated, 350 degree oven for 1 hour and 15 minutes or until it can be pierced easily with a fork, let it stand for 15 minutes, and halve lengthwise. Remove the seeds and scrape the flesh into a large bowl with a fork.

In a large saucepan of boiling salted water boil the broccoli for 1 minute, transfer to a bowl of ice water with a slotted spoon and let it cool. Boil the carrots for 5 to 6 minutes, transfer to ice water and cool. Boil zucchini for 3 minutes, transfer to ice water and cool. Drain the vegetables. Trim the zucchini, halve it lengthwise and cut crosswise into 1/4 inch slices.

Cook scallions in the oil over moderate heat in a large skillet, stirring, until softened. Add the broccoli, carrots, zuchinni, salt and pepper to taste and heat the mixture, tossing it, for 3 to 4 minutes or until it is heated through. Add the mixture to the spaghetti squash with the tomato sauce, toss and transfer to a serving dish. Serve the dish warm or at room temperature.