Spaghetti Squash with Julienne of Vegetables Recipes

Ingredients :

1 large (4-pound) spaghetti squash

2 tsp canola oil

1/2 tsp dark sesame oil

2 medium cloves garlic, minced

2 medium carrots, finely julienned or grated

1 red bell pepper, cut into long slender strands

1/4 cup water

1/4 cup tamari or soy sauce

salt and freshly ground black pepper to taste

2 zucchini, dark part only, cut into long slender strands

5-6 fresh basil leaves, chopped

1/4 tsp crushed red pepper

1/4 cup grated Parmesan cheese

1/2 cup chopped toasted pecans

1. Place whole squash in a large pot with enough water to cover. Bring to a boil, lower heat, and simmer 30 minutes, or until you can easily pierce skin with a fork. Remove from water; cool. Cut squash in half lengthwise; remove and discard seeds. Pull the strands out of shell with a fork into a large bowl.
2. Heat oil in large skillet or wok. Add garlic; cook, stirring, briefly, then add carrots, bell pepper, water, tamari or soy sauce, and salt and pepper. Stir, then gradually add spaghetti squash. Stir-fry over high heat 4-5 minutes, until carrots are crisp-tender.
3. Add zucchini, basil, red pepper, and half of the Parmesan. Continue to stir-fry over high heat another 3 minutes. Spoon mixture onto a large serving platter, top with remaining Parmesan, and scatter with pecans. Serve at once.

Serves 4

To toast pecans, preheat oven to 325F. Place pecans in a single layer on a shallow baking sheet. Toast until brown.

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