Creamy Spaghetti Squash Vegetable Parmesan Saute
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 1-2 large spaghetti squash, baked and seeds removed
- 236.59 ml butter
- 2 onions, chopped
- 340.19 g fresh mushrooms
- 14.79 ml fresh minced garlic (or to taste)
- 473.18 ml cauliflower florets
- 236.59 ml frozen peas (do not defrost)
- 1 medium zucchini, sliced
- 354.88 ml whipping cream (unwhipped use only whipping cream not half and half)
- 118.29 ml chicken stock
- salt and pepper
- 4.92 ml dried basil (or to taste)
- 1 red bell pepper, sliced (not chopped)
- 7 green onions, chopped (can use more or less)
- 15 cherry tomatoes (can use more)
- 473.18 ml 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.
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Reviews
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I'm not going to give stars for this because I made several changes based on previous reviewers comments and wanting to lighten this dish up. I just wanted to say that I agree with Kittencal that the cream is a must for this dish, as I used fat free half and half instead and it was very bland. Also, I subbed mozzarella for 1/2 the parmesan like a previous review, and that took out quite a bit of flavor, this dish really needs the sharpness that the parmesan adds. I imagine that it is absolutely delicious with the cream, but I probably will not make again using it because I cannot justify all the extra fat and calories. Thanks for posting!
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LOVED this dish Kittencal! DH had requested spaghetti squash and I thought this would make a great vegetarian meal. I needed to cut back on the fat so I used 1/2 cup butter and fat free half and half and about 1 1/4 cups shredded parmesan cheese. I bought a bag of broccoli/cauliflower florets so I used both in the dish. I had fresh basil on hand and used it in place of the dry. Next time I see making it with the same veggies with the addition of green beans and asparagus. The vegetables you listed as a must, really should not be left out. The cherry tomotoes tasted so good. I can only imagine how delicious the cream would taste! (dream...)We topped it with a heavy dose of fresh ground pepper and some grated parmesan cheese. DH loved it and has requested it be made again soon. Thanks so much - you always have great recipes!
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Wow! A whole cup of butter – and whipping cream. I couldn’t quite do that, although it sounds yummy. So I made this, with changes: For peas, I used broccoli florets; no red pepper – don’t like To sauté vegetables, I used 2T olive oil and 1T butter in a non-stick skillet For cream, I substituted fat free half and half For 1 cup parmesan, substituted 1 cup low fat mozzarella It was still delicious, and better for my poor heart.
Tweaks
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I'm not going to give stars for this because I made several changes based on previous reviewers comments and wanting to lighten this dish up. I just wanted to say that I agree with Kittencal that the cream is a must for this dish, as I used fat free half and half instead and it was very bland. Also, I subbed mozzarella for 1/2 the parmesan like a previous review, and that took out quite a bit of flavor, this dish really needs the sharpness that the parmesan adds. I imagine that it is absolutely delicious with the cream, but I probably will not make again using it because I cannot justify all the extra fat and calories. Thanks for posting!