Title: Spaghetti Squash Primavera
Categories: Vegetables, Main dish, Italian, Vegan
Yield: 6 Servings

1 Spaghetti Squash (3 lb.)
2 c Broccoli flowerets
1/2 lb Carrots - cut in 1" pieces
1 Zucchini Squash
1/2 c Scallions - minced
3 tb Olive Oil
3 c UNCOOKED TOMATO SAUCE

Prepare UNCOOKED TOMATO SAUCE from recipe. 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 uncooked tomato sauce, toss and transfer to a serving dish.
Serve the dish warm or at room temperature.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini