Confetti Spaghetti Squash
This recipe is a good example of how you can combine vegetables from the harvest into one dish. This one uses spaghetti squash, bell peppers, garlic, onion and fresh herbs. If you don’t have red bell peppers on hand use just green bell peppers and vice versa. The dish won’t look like “confetti” but it will still taste good! If you have basil, use that instead of parsley, but then do not add the cumin. Instead, season with black pepper or some crushed red pepper flakes and add a bit of Parmesan cheese. Experiment!
1 medium spaghetti squash, cooked, seeded and separated into strands
1/4 cup chicken broth
1 teaspoon olive oil
1 teaspoon wine vinegar
1/2 cup diced green bell pepper
1/2 cup diced sweet red bell pepper
1/4 cup diced onion
1/4 cup minced fresh parsley
1/4 teaspoon ground cumin
1 small clove garlic, minced
Combine broth, oil, vinegar, peppers, red pepper, onion, parsley, cumin and garlic. Sauté until tender. Add squash and toss, evenly distributing colors. Cover and cook over low heat until heated through. Serve piping hot, or refrigerate for 2 hours and serve cold.
Serve 1 or 2.
From fooddownunder.com.