Vegetable Spaghetti

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Summary
Yield
Servings
 
Source

Caroline Williams

Prep time45 minutes
Recipe TypeVegetarian
Ingredients
1 spaghetti squash
2Tablespoonbutter
1Tablespoonhoney
2 carrots
2 zucchini
1Teaspoonorange zest
1Teaspoonparsley
1Pinchsea salt
1Pinchwhite pepper
Instructions

Place the squash in a large roasting pan, flesh side down, and half fill the pan with water. Bake in a preheated 375 oven for 30 minutes. Allow to cool, remove and discard seeds, scoop out flesh into strands with a fork; set aside.

In a large saute pan, melt the butter, add honey, saute the carrots, squash and zucchini until tender, about 3-5 minutes. Add the zest, parsley, season to taste with salt and pepper and serve immediately.

Make It Light: Replace the butter with vegetable stock.

Make It Ahead: Roast the squash up to 1 day in advance and refrigerate.

Variations: Add thinly sliced red bell pepper.

Serving Suggestions: Serve with Roasted Red Pepper Turnover, Polenta Lasagna, or Smoked Tofu

Garnishing Suggestions: Garnish with a sprig of basil, oregano or thyme.

Make It Vegan: Replace butter with soy margarine.

Description

This recipe is not what you think...no pasta involved! Serve this with roasted red pepper turnovers, yum.