TONYʼSspaghetti squashp r i m a v e r aas seen on Diners, Drive Ins & Dives!

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TS 1 Spaghetti Squash1 Zucchini1 Yellow Squash 1 Red Pepper1 Small Eggplant1 White Onion1 Carrot, peeled1 Rib Celery1 Small Head of Broccoli4 Asparagus Spears1/2 Head Cauliflower1 oz Fresh Herbs, Chopped: taragon, thyme, parsley 1 Jar Marinara sauce 1 Ball Fresh Mozzarella3 Cloves Garlic 1 ShallotSalt & Pepper to tasteExtra Virgin Olive Oil1 oz parmesan cheese

1.Split spaghetti squash and remove seeds

2. Add squash to large pot of boiling water for 10 minutes

3. Dice all other vegetables

4. In a large pan heat extra virgin olive oil and add onions and garlic. Sautee until soft.

5. Add all other vegetables and herbs to pan; add salt and pepper to taste.

6. Remove spaghetti squash from pot and let cool.

7. Using a fork, scrape the inside of the squash into a large bowl. Keep the shell.

8. In the bowl with the squash, combine the sauteed vegetables and 3/4 of the sauce.

9. Add the squash-vegetable-sauce mix back into the shell and top with thick slices of fresh mozzarella and the remainder of the sauce.

10. Bake the filled squash shells on a baking sheet for 10 minutes at 350°

11. Remove from oven & serve

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