Spaghetti Squash Primavera

Slice a spaghetti squash in half lengthwise and remove seeds. (Use a sharp knife and be careful!) Cook the squash by either boiling for 15-20 minutes until tender OR spray cut sides with oil, place on a baking sheet and bake at 350 degrees for 15-20 minutes.

Spray a large skillet with oil. Saute 1 teaspoon minced garlic, 1 thinly sliced onion and 1 red pepper sliced and any combination of
- shredded carrot
- broccoli flowerets
- snow peas
- sliced mushrooms
- quartered artichokes
- steamed asparagus
- cauliflowerets
- shredded lightly steamed greens (collard greens, kale, spinach)

Cook until tender, 4-5 minutes.

Add 1 teaspoon dried basil, freshly ground black pepper and 2 tablespoons finely chopped sun-dried tomatoes(optional).
OR
2 heaping tablespoons of prepared pesto.

Remove the cooked squash from the shell with a fork. Toss with sauteed veggies in a large serving dish, a dash of olive oil, top with fresh grated Parmesan and serve! Serves 4.