Ingredients:
1 -2 large spaghetti squash, baked and seeds removed
1 cup butter
2 onions, chopped
3/4 lb fresh mushrooms
1 tablespoon fresh minced garlic ( or to taste)
2 cups cauliflower florets
1 cup frozen peas ( do not defrost)
1 medium zucchini, sliced
1 1/2 cups whipping cream ( unwhipped use only whipping cream not half and half)
1/2 cup chicken stock
salt and pepper
1 teaspoon dried basil ( or to taste)
1 red bell peppers, sliced ( not chopped)
7 green onions, chopped ( can use more or less)
15 cherry tomatoes ( can use more)
2 cups grated parmesan cheese ( or to taste)
Directions:
In a large frypan, melt butter.
Saute onions, mushrooms and garlic until soft (do not brown).
Add cauliflower, peas and sliced zucchini; stir to combine.
Add in cream, chicken stock, salt and pepper; bring to a boil, and simmer until the juice evaporates a bit (about 3 minutes).
Add in sliced red bell pepper, green onions, cherry tomatoes and Parmesan cheese; combine well and heat thoroughly.
Using a fork, scrape the strands of squash into a large shallow baking dish or a large serving plate.
Top immediately with the veggie mixture.
Sprinkle with more grated Parmesan cheese if desired.
Servings: 8
Time preparation: 45 min.
Time total: 45 min.