Veggie Primavera
INGREDIENTS
1 large spaghetti squash (3 lb)
2 Tbsp olive oil
1 small onion, diced
1⁄2 lb crimini (brown) mushrooms, sliced
3 garlic cloves, minced
1⁄2 tsp red pepper flakes
1 medium yellow bell pepper, diced
1⁄2 lb asparagus, trimmed and cut into 1-inch pieces
1 pint grape tomatoes, quartered
1⁄2 cup white wine
1 Tbsp unsalted butter
1⁄2 cup half-and-half
1 lb shrimp, shelled, deveined, cooked
1 cup grated Parmigiano-Reggiano
2 Tbsp finely chopped flat-leaf parsley
2 Tbsp finely chopped fresh basil
1⁄4 cup pine nuts
Additional Parmigiano-Reggiano shavings for garnish
PREPARATION
Preheat oven to 350 degrees. Cut spaghetti squash lengthwise, and scoop out seeds. Place squash cut-side down on a lightly oiled baking sheet and bake for 35 minutes, or until tender. Let cool slightly and, using a fork, carefully remove flesh, separating into strands. While squash is baking, heat oil in a large saucepan, and sauté onion and mushrooms for 3 to 4 minutes until just tender. Stir in garlic and red pepper flakes, and sauté for 1 minute longer. Stir in yellow pepper and asparagus and cook, covered, for 5 minutes, or until vegetables are crisp-tender. Gently stir in tomatoes, wine, butter, half-and-half and shrimp, and simmer gently until tomatoes are just soft, about 3 minutes. Stir in grated cheese, parsley, basil and pine nuts. Carefully fold in squash. Sprinkle cheese over top and serve.
