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Squash Nests Manhattan Recipe

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This recipe for Squash Nests Manhattan is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups Italian tomatoes, 3/4 tsp dried basil, 1/2 tsp thyme, 1 tsp chopped parsley, 2 inch strip orange rind, salt pepper to taste, 2 Tbls whipping cream, 1 medium spaghetti squash, 18-24 small broccoli flowerettes, 1.5 cups cooked carrots (frozen carrot tips), 1/2 cup melted butter with minced garlic, freshly grated Parmesan cheese.
Directions:
Directions:
Combine tomatoes, basil, thyme, parsley, orange rind, salt and pepper. Cook stirring often for 20 minutes. Cool slightly. Puree in a blender or food processor. Return to pan, bring to a boil. Remove from heat and add cream.
Prick squash with a fork. cook in microwave 10-15 minutes on high or bake at 350 degrees for 30 minutes until fork inserts easily. Cut in half, remove seeds. Scoop out squash into bowl. Steam broccoli until tender. Cook carrots according to package directions.
Presentation: Spoon tomato sauce in serving plates. Make a nest with squash. Place broccoli in center. Place carrots in center of broccoli. Drizzle vegetables with garlic butter. Sprinkle with grated Parmesan cheese.
Personal Notes:
Personal Notes:
Bernie Murphy, Barb's good friend and business partner at Isabel Bloom, gave Barb this recipe.

 

 

 

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