Yellow, Green and Spaghetti Squash with Beans

[Guest guest]

I'm borrowing this book from the library and have found many appealing recipes!

I'm trying to not buy any more cookbooks right now, but I think I might have to

own this one

 

From " 1000 Vegetarian Recipes " by Carol Gelles

 

Yellow, Green and Spaghetti Squash with Beans

 

1 small spaghetti squash (1 ¼ pounds)

2T olive oil

2C sliced yellow squash

2C sliced zucchini

1C sliced leeks (white and light green parts)

2 cloves garlic, minced

3/4c fresh carrot juice (or veg broth)

1 ½ C cooked butter beans

¼ t salt or to taste

¼ t ground nutmeg

¼ t pepper

 

1. Preheat oven to 350F. Cut the spaghetti squash in half widthwise; place in

a baking pan, cut side down, and bake for 1 hour or until tender. Discard the

seeds. Pull out the squash threads and place in large bowl.

2. While the squash is baking, heat the oil in a large skillet over medium0high

heat. Add the yellow squash, zucchini, leeks and garlic. Cook, stirring until

softened, about 4 minutes. Add the juice/broth and bring to a boil. Add the

beans; cook, 5 mins until heated through and sauce has thickened slightly. Stir

in salt, nutmeg and pepper.

3. Pour the sauce over the spaghetti squash and toss to combine.

 

Jann