Spaghetti Squash Primavera


1 spaghetti squash
1 med zucchini sliced thin
1/2 cup cut broccoli florets
1 small onion diced
1/2 red pepper julienne cut
1 lg stalk celery julienne cut
1 lg carrot julienne cut
salt & pepper to taste
20 pitted & halved kalamata olives
1 can of chic peas
Olive oil
2 tbsp butter
3 tbsp minced onion
1 clove minced garlic
6 oz can tomato paste
1 tbsp basil
1 cup vegetable broth

Cut squash in half, remove seeds and steam it or bake it until tender. Set aside to cool.
Meanwhile, in a large frying pan sauté the red pepper, onion, carrot, zucchini and broccoli in olive oil until tender.
Scrape out the squash with a fork and mix into the veggie/olive sauté.
In a small sauce pot, melt butter and add minced onion and garlic. Cook on low heat until onion and garlic are tender then add tomato paste and basil. Raise heat to med and caramelize the paste until a brownish red. Add the broth to the paste (add more if too thick). Simmer and stir for 10 mins and cover the veggie sauté.
Mix into the squash mixture.

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