Preheat oven to 350. Slice spaghettic squash in half length wise,
remove seeds. Place both halves upside down on baking sheet. Bake
for 45 minutes
Meanwhile, cook carrots and celery in 2 Tbs of water in a covered
pan over med heat for 10 minutes. Ad a little more water if needed.
Add garlic, cabbage and zucchini and cook, covered for another 10
min.
Stir in remaining ingredients, except pasta sauce. Cover and simmer
for 10 minutes until carrots are tender.
when squash is done remove from oven and using fork, scrape
spaghetti like strands from squash into a bowl. Add pasta sauce
mixture and serve on a bed of shredded romaine lettuce, if desired
or place back in the hallowed out squash.
Originally Submitted
7/25/2010
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