Spaghetti Squash ‘n Veggie Mélange

Name: Spaghetti Squash ‘n Veggie Mélange
Ingredients: 1 tablespoon olive oil; 3 cloves garlic (chopped); 4 cups cooked spaghetti squash- about 1 medium (see MPM Mini-Bites for cooking tips); 4 carrots (peeled); 1 medium zucchini (trimmed); 1 large yellow squash (trimmed); 1/2 pound asparagus spears ((tough ends trimmed), cut into 1-inch pieces); 1 10 ounce packed frozen artichokes, defrosted and halved; 1 cup shelled frozen peas (defrosted); 1 pint grape or cherry tomatoes (halved); 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained; 1/3 cup chopped fresh herbs (such as dill, parsley, thyme, marjoram, etc.); Salt and pepper to taste

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May 15, 2014

2 comments

Written by David Shapiro

View all posts by: David Shapiro

2 Responses

Kecia

I always am looking for ways to use spaghetti squash! This looks wonderful!!

June 2, 2014
Healing Tomato

This is a great recipe for vegetarians. It is filling and has nothing but nutrition in it. Thanks for the wonderful idea.<br /><br />Thank you Rini! this dish is definitely filling...and as much fun to make as it is to eat! Thanks so much for stopping by! ~Linda

October 26, 2014

Spaghetti Squash ‘n Veggie Mélange

Written by David Shapiro

2 Responses

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