Articles & Recipes

Spaghetti Squash Primavera

October 9, 2018

A wonderful vegetarian 'comfort food' dinner or, if you're not into the healthy stuff, serve with beef, booze and a good stogie!

Ingredients Makes 8 to 10 servings

1 medium spaghetti squash 1
1⁄3 cup butter 75 mL
2 medium onions, finely chopped 2
8 oz mushrooms, sliced 250 g
1 clove garlic, minced 1
11⁄2 cups broccoli florets 375 mL
1 cup peas 250 mL
1 medium zucchini, sliced 1
4 carrots, cut diagonally 4
1 cup milk or half-and-half cream 250 mL
1⁄2 cup chicken or vegetable broth 125 mL
1⁄4 cup chopped fresh basil (or 1 tbsp/15 mL dried) 60 mL
1 red bell pepper, sliced 1
6 green onions, chopped 6
12 small cherry tomatoes 12
11⁄2 grated Parmesan cheese 375 mL


  1. Cut squash in half lengthwise and remove seeds. Place cut side down in a baking dish, add 1 inch (2.5 cm) of water and bake at 375°F (190°C) for 1 hour. (Or microwave using the same method, covered, on high until a skewer can penetrate the skin, about 20 minutes.)
  2. Melt butter in a large frying pan and sauté onions, mushrooms and garlic until soft. Add broccoli, peas, zucchini and carrots. Stir.
  3. Add milk, chicken broth and basil. Boil briskly to reduce sauce a little, about 2 minutes.
  4. Add red pepper, green onions, cherry tomatoes and cheese. Heat thoroughly.
  5. Using a fork, scrape strands of squash into a large, heated, shallow casserole. Top immediately with hot vegetable mixture. Serve with extra Parmesan cheese.


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