Spaghetti Squash with Roasted Vegetable Medley

Name: Spaghetti Squash with Roasted Vegetable Medley
Total time: 45 s
Yield: 7

Ingredients

Spaghetti squash -- 9 lbs
Olive oil -- 3 oz
Minor's Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound -- 1 tsp
Minor's Vegetable Base Low Sodium (No Added MSG)* Gluten Free 6 x 1 pound -- 1 tsp
Basil leaf, dried -- 1 tbsp
Black pepper, ground -- 1/2 tsp
Leeks, julienne cut -- 10 oz
Carrots, julienne cut -- 10 oz
Zucchini, julienne cut -- 7 oz
Red bell peppers, julienne cut -- 7 oz
Yellow squash, julienne cut -- 6 oz

Preparation

1

Place squash in a pan of water 2" deep, cut side down. Bake in 400°F conventional oven approximately 40 minutes, or until tender. Remove squash and cool. Remove pulp strands; keep warm.
2

In a large bowl, combine olive or vegetable oil, Roasted Garlic Flavor Concentrate, Low Sodium Vegetable Base, basil and black pepper. Mix well.
3

Add leeks, carrots, zucchini, red peppers and yellow squash. Toss to coat vegetables evenly. Place on sheet pan. Bake in 425°F conventional oven approximately 10-12 minutes, until vegetables are tender.
4

To serve: Ladle 3/4 cup vegetables over 5 oz squash.

Components

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