Spaghetti Squash Medley
(Published: )
| Prep Time |
Cooking Time |
Servings |
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2 people |
Ingredients:
- 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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Directions:
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.
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