Prep Time:
15–20 minutes

Servings:
2 people

Ingredients:

• 1 pack of Moonrise Spaghetti Squash with Fine Herbs flavor

• ½ cup red bell pepper, julienned

• ½ cup zucchini, sliced

• ½ cup asparagus, chopped

• ½ cup cherry tomatoes, halved

• 2 garlic cloves

• 1 tablespoon olive oil

• 20g (about 1.5 tbsp) butter

• Salt and pepper to taste

• Parmesan cheese (optional)

Utensils:

• Large pot for boiling water

• Flat skillet for cooking vegetables

• Strainer to drain the squash

• Spoons and a fork for mixing

Instructions:

1. Heat the olive oil in a skillet and add all the vegetables.

2. Once sautéed, season with salt and pepper to taste, then add the butter.

3. In a large pot, bring 1 liter of water to a boil. Add the contents of the spaghetti squash package along with the seasoning mix.

4. Stir and separate the strands for about 4 minutes until fully hydrated. Once the squash reaches its full volume, turn off the heat and remove from the stove.

5. Drain the water and mix the squash with the butter.

6. Plate the spaghetti squash and top with the sautéed vegetables.

7. Garnish with Parmesan cheese if desired.

Notes:
Vegetables can be swapped based on your preference or what’s in season. Eggplant is a great option to add more color.