Spaghetti Squash Primavera

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Ingredients 

  • 1 spaghetti squash
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 1 large clove garlic, minced
  • 1 tablespoon dried Italian herb seasoning
  • 1 ½ cups chopped mushroom
  • 1 ½ cups chopped tomato
  • 1 ½ cups chopped asparagus
  • 1 ½ cups spinach
  • ¾ cups of freshly grated parmesan cheese

Directions

  1. Pierce the shell of the spaghetti squash with a fork and place in a microwave-safe dish; cook in microwave on high for 8 minutes. Set aside to cook until cool enough to handle. Slice in half lengthwise; remove the seeds. Use a fork to pull the flesh of the squash away from the shell and place into a large bowl.
  2. Heat the olive oil in a large skillet over medium heat. Cook and stir the onion in the hot oil until just tender, about 3 minutes. Add the garlic and continue cooking and stirring another 3 minutes. Stir the asparagus and mushrooms into the mixture; season with the Italian herb seasoning and black pepper. Pour the tomatoes into the skillet. Continue cooking just until the tomatoes are warmed, 3 to 5 minutes then add the spinach, cook until wilted. Add the squash to the skillet and toss until evenly mixed.
  3. Sprinkle with the parmesan cheese.

Enjoy!

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