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Spaghetti Squash Medley
(Published: )
Prep Time Cooking Time Servings
2 people
  • 1 tbsp coconut oil
  • Pepper to taste
  • 1/2 small spaghetti squash
  • 1 tomato
  • 2 carrots
  • 1 zucchini
  • 1 onion
  • 1 tsp dried basil
  • 1 tbsp fresh oregano
  • Salt to taste

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1)Preheat oven to 350 degrees. Cut squash in half and remove seeds. Pour enough water in a glass baking dish to cover bottom with 1 cm of water. Put 1/2 the squash cut side down and cook for 30 - 45 minutes, until tender. When cooked, scoop out flesh and set aside.
2)Peel and dice the tomato. Cut the carrots, zucchini and onion into long, thin matchstick style pieces, about 4 cm in length.
3)Heat oil over medium heat in a frying pan. Saute onions and carrots for 5 min. Add tomato, zucchini, herbs, and salt and pepper to taste. Cook for 3 minutes more and then add the spaghetti squash to pan. Stir together until heated through and serve.

Suitable for these diets:

Vegetarian Gluten Free Vegan

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