Spaghetti Squash Primavera - cooking recipe

Ingredients

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

Preparation

Split spaghetti squash and remove seeds.
Add squash to large pot of boiling water for 10 minutes.
Dice all other vegetables.
In a large pan heat extra virgin olive oil and add onions and garlic. Sautee until soft.
Add all other vegetables and herbs to pan; add salt and pepper to taste.
Remove spaghetti squash from pot and let cool.
Using a fork, scrape the inside of the squash into a large bowl. Keep the shell.
In the bowl with the squash, combine the sauteed vegetables and 1 cup of the sauce.
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).
Bake the filled squash shells on a baking sheet for 10 minutes at 350\u00b0.
Remove from oven & serve.