** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Wash squash; cut in half lengthwise and discard seeds. Place squash,
cut side down, in a Dutch oven; add 2 inches water.
2. Bring water to a
boil, cover and cook 20 minutes or until squash is tender.
3. Drain squash and cool. Using a fork remove spaghetti-like strands.
4. Measure 3 cups of strands; set aside. Remove remaining strands for
other use.
5. Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
6. Combine squash strands and vegetables, tossing gently.
7. Cover to keep
warm; set aside.
8. Saute garlic in margarine in a small saucepan; remove from heat. Add
milk, cheese, buter flavoring, and seasonings to saucepan.
9. Cook over
low heat, stirring constantly, until mixture is hot (do not boil).
10. Spoon cheese mixture over vegetable mixture, tossing gently.
Comments on Almost Pasta Primavera Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-cholesterol with 10.17mg per serving
This recipe is high in Vitamin A with 84% of your daily recommended intake per serving. This recipe is high in Vitamin C with 49% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Mushroom, MSG, Cheese, Garlic allergies.
Meal Type: 
Prep Time: 
Cooking Time: 
Cook Method:
Difficulty: 
Cuisine: 
Print this Recipe
