Pasta Primavera with Spaghetti Squash
1 spaghetti squash (approximately 4 pounds)
2 cups kale or spinach, chopped
1 red or orange bell pepper, diced
2 cups corn
1 tablespoon olive oil
1 tablespoon Parmesan cheese
Carefully cut spaghetti squash in half and scoop out seeds. Put cut side down in baking dish with 1/2 inch of water. Bake at 375 degrees F for 45 minutes. (If you are having trouble cutting the raw squash, you can bake it whole. Just bake it about 15 minutes longer and be sure not to burn yourself when cutting it open.)
For softer, more pasta-like squash, scoop out strands after baking and continue cooking in skillet with a small amount of olive oil or water until soft and reduced in size by about half.
Stir in kale, peppers and corn. Cook about 5 minutes until crisp tender. Sprinkle with Parmesan cheese and serve.
Makes approximately 4 servings.
This recipe is naturally gluten-free. Just be sure to choose Parmesan cheese that doesn't have fillers with hidden gluten.