Spaghetti Squash Primavera

• 1 spaghetti squash
• 1 zucchini
• 1 yellow squash
• 1 red pepper
• 1 small eggplant
• 1 white onion
• 1 carrot, peeled
• 1 celery rib
• 1 small head broccoli
• 4 asparagus spears
• 1/2 head cauliflower
• 1 ounce fresh herb, chopped (taragon, thyme, parsley)
• 1 (24 ounce) jar marinara sauce (or 3 cups homemade with San Marzano tomatoes, garlic, onions and red wine)
• 1 fresh mozzarella ball
• 3 garlic cloves
• 1 shallot (I use red onion)
• salt & pepper
• extra virgin olive oil
• 1 ounce parmesan cheese

1. Split spaghetti squash and remove seeds.
2. Add squash to large pot of boiling water for 10 minutes.
3. Dice all other vegetables.
4. In a large pan heat extra virgin olive oil and add onions and garlic. Sautee until soft.
5. Add all other vegetables and herbs to pan; add salt and pepper to taste.
6. Remove spaghetti squash from pot and let cool.
7. Using a fork, scrape the inside of the squash into a large bowl. Keep the shell.
8. In the bowl with the squash, combine the sauteed vegetables and 1 cup of the sauce.
9. Add the squash-vegetable-sauce mix back into the shell and top with thick slices of fresh mozzarella and the remainder of the sauce (about 2 cups).
10. Bake the filled squash shells on a baking sheet for 10 minutes at 350u0b0.
11. Remove from oven & serve.

squash, zucchini, yellow squash, red pepper, eggplant, white onion, carrot, celery, broccoli, cauliflower, fresh herb, marinara sauce, mozzarella ball, garlic, shallot, salt, extra virgin olive oil, parmesan cheese

Taken from www.food.com/recipe/spaghetti-squash-primavera-510594 (may not work)