Spaghetti Squash with Roasted Vegetable Medley
Ingredients
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Spaghetti squash -- 9 lbs
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Olive oil -- 3 oz
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Minor's Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound -- 1 tsp
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Minor's Vegetable Base Low Sodium (No Added MSG)* Gluten Free 6 x 1 pound -- 1 tsp
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Basil leaf, dried -- 1 tbsp
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Black pepper, ground -- 1/2 tsp
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Leeks, julienne cut -- 10 oz
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Carrots, julienne cut -- 10 oz
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Zucchini, julienne cut -- 7 oz
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Red bell peppers, julienne cut -- 7 oz
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Yellow squash, julienne cut -- 6 oz
Preparation
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1Place 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.
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2In a large bowl, combine olive or vegetable oil, Roasted Garlic Flavor Concentrate, Low Sodium Vegetable Base, basil and black pepper. Mix well.
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3Add 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.
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4To serve: Ladle 3/4 cup vegetables over 5 oz squash.
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