Wednesday, November 28, 2012

Spaghetti Squash with Sauteed Vegetables

Before the storm, I had gotten a new mandolin and this is a great recipe to use it. As I said yesterday, spaghetti squash is a great alternative to pasta. This version is with garlic and oil and adds in extra vegetables.

Recipe yields 4 servings (as a main dish)

2 large spaghetti squash
2 large carrots
1 large zuchini
1 large yellow squash
1 head of garlic
2-3 tbsp olive oil

Using my new mandolin, on the the fine julienne setting, I sliced the carrots, zucchini and yellow squash. If you don't have a mandolin, julienne the vegetables with a knife.

Heat olive oil in a a large skillet. Add minced garlic and cook until golden brown and fragrant.

Add the julienned vegetables to the skillet. Cook until tender, roughly 10-12 minutes.

Add the sauteed vegetables to prepared spaghetti squash. (Look here for how to prepare: How To: Prepare Spaghetti Squash)

Stir well to evenly incorporate the vegetables with the spaghetti squash. Add more oil if needed. Serve and enjoy!