Festive Spaghetti Squash




	1 cooked spaghetti squash 2 cups broccoli florets 1 cup zucchini, skinned and cubed 1 cup sliced carrots 1 cup cherry tomatoes, halved 2 tbsp. butter ½ cup green onion, snipped Salt and Pepper to taste Parmesan cheese


		This is a recipe that was given to me by a wonderful neighbour and friend. Her mother must have had an incredible garden because every fall she would fill our neighbourhood with totally enormous spaghetti squashes.

	Serves: 6

Cook broccoli and zucchini for 1 minute in salt water.

Cook carrots in salt water until tender.

Melt butter and add onions, salt and pepper and sauté until soft.

Add squash, veggies and sauté till heated through

Add tomatoes, heat through and put in bowl.

Sprinkle with cheese.