Spaghetti, squash and zucchini March 30, 2011 at 9:45 AM CDT - Updated June 23 at 5:32 PM SPAGHETTI SQUASH AND ZUCCHINI (1 Portion) 1 Cup Spaghetti Squash 1. In heated saute pan, add water 1/2 Cup Zucchini, julienne, skin on and olive oil and bring to a simmer. 1/2 Cup Broccoli Florets, blanched 2. Add red peppers, zucchini and cook 1/2 Cup Cauliflower Florets, blanched 2 minutes. 1/4 Cup Red Pepper, julienned 1/4" 1 tsp. Fresh Basil, julienne 3. Add spaghetti squash, broccoli and 1/4 Cup Oil, extra virgin cauliflower. Season with salt and pepper 1/4 Cup Water and cook 2 minutes. Add fresh basil 3/4 tsp. teaspoon and toss. 1/4 tsp. White Pepper 4. In second saute pan, heat plum sauce 1 tsp. Pine Nuts to a simmer. 1 Tbsp. Parmesan Cheese, shredded 5. Spoon tomato sauce into pasta bowl 1/2 Cup Plum Tomato Sauce making a large circle in the middle of the plate. 1 Tbsp. Oil, extra virgin, to drizzle at the end 6. Mound spaghetti squash mixture, very high, in the middle of the plate. 8. Sprinkle with Parmesan Cheese and pine nuts. Drizzle oil over the top and around the dish and serve. NOTE: When cutting zucchini, it is best to use a mandolin to insure a julienne cut. If not, cut ends off of zucchini. Stand on end and slice down the zucchini, keeping skin on and cut 1/4" strips.