Creamy Spaghetti Squash Vegetable Parmesan Saute

• 1 -2 large spaghetti squash, baked and seeds removed
• 1 cup butter
• 2 onions, chopped
• 34 lb fresh mushrooms
• 1 tablespoon fresh minced garlic (or to taste)
• 2 cups cauliflower florets
• 1 cup frozen peas (do not defrost)
• 1 medium zucchini, sliced
• 1 12 cups whipping cream (unwhipped use only whipping cream not half and half)
• 12 cup chicken stock
• salt and pepper
• 1 teaspoon dried basil (or to taste)
• 1 red bell pepper, sliced (not chopped)
• 7 green onions, chopped (can use more or less)
• 15 cherry tomatoes (can use more)
• 2 cups grated parmesan cheese (or to taste)

1. In a large frypan, melt butter.
2. Saute onions, mushrooms and garlic until soft (do not brown).
3. Add cauliflower, peas and sliced zucchini; stir to combine.
4. Add in cream, chicken stock, salt and pepper; bring to a boil, and simmer until the juice evaporates a bit (about 3 minutes).
5. Add in sliced red bell pepper, green onions, cherry tomatoes and Parmesan cheese; combine well and heat thoroughly.
6. Using a fork, scrape the strands of squash into a large shallow baking dish or a large serving plate.
7. Top immediately with the veggie mixture.
8. Sprinkle with more grated Parmesan cheese if desired.

butter, onions, fresh mushrooms, garlic, cauliflower florets, frozen peas, zucchini, whipping cream, chicken, salt, basil, red bell pepper, green onions, tomatoes, parmesan cheese

Taken from www.food.com/recipe/creamy-spaghetti-squash-vegetable-parmesan-saute-135955 (may not work)