Spaghetti Squash Medley

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Spaghetti Squash Medley

Makes 3 - 4 servings

 

 

 

1/2 spaghetti squash

1 tomato, peeled and diced

1 carrot, julienned

1 large zucchini, julienned

1 onion, julienned

Salt & pepper to taste

1 Tbsp. oil

1 1/2 tsp. basil

1/2 cup cooked chick peas (opt.)

 

 

 

Cut squash in half, remove seeds, and bake in a pan or on a cookie

sheet, cut side down, until flesh is easily pierced by a fork (I

can't remember how long this takes... maybe 45 minutes at 350

degrees? Not sure). Beware of moisture dripping onto the bottom of

your oven (thus, a pan with sides works best). When cooked, scoop out

flesh from one half and set aside.

 

Cut all other vegetables into long, thin pieces, matchstick thin,

about 2-3 inches in length. Heat oil in a pan, and saute onions and

carrots for 5 minutes. Add tomato, zucchini, spices, salt and pepper.

Cook for just a few minutes more and then add spaghetti squash to

pan. Stir together and serve.

 

This makes a great summer lunch, or sidedish. If desired, try adding

fresh herbs such as thyme, sage, basil, etc Canned chick peas make a

nice addition.