Spaghetti Squash And Mixed Vegetables
Ingredients
Equipment
Method
- Preheat the oven to 400 degrees. Cut off the stem and the bottom of the squash so that it can stand upright. With a chef's knife, cut the squash in half to expose the seeds in the center. Take a large metal spoon and scrape out the seeds leaving the pulp of the squash. Lay the squash face down on the parchment paper that covers the baking sheet and bake for 30 to 40 minutes, until a fork can easily pierce the squash skin. Remove from the oven and cool until cool enough to handle.
- In a large skillet over medium heat, saute the onion and broccoli for 3 minutes, until the onion is soft.
- Add the olives, zucchini, Italian seasoning and tomatoes and cook for an additional 3 to 5 minutes, until the broccoli is fork-tender and the tomatoes have started to wilt.
- Add the garlic and a tablespoon or two of water or broth (if dry) and cook for 1 more minute, until fragrant. Remove from heat and set aside until squash is redy to mix in.
- After the squash has cooled, use a fork to gently pull the squash flesh from the skin, separating it into strands. Rake your fork in the same direction as the squash strands to make the longest noodles possible.
- Add the squash noodles to the skillet with the vegetables and warm them together
- Stir in the nutritional yeast, salt, pepper, fresh basil, and crushed red pepper, if desired.
- Toss to combine everything.
- Divide servings and garnish with vegan parmesan or prefered garnish.
I began my plant-based journey to health and happiness in 2012, with low expectations and poor health. Surprising and rapid results sparked a desire to help others believe in their own power to improve health and avoid disease through food choices that lead to a longer, vibrant, and compassionate lifestyle. Learn more…
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Quick, super easy, and delicious. My go-to choice when tired or it’s late. Packed with protein and fiber from bean pasta and lentils (or any other bean of choice).
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