Entrées

Spaghetti Squash with Roasted Vegetable Medley

A great vegetarian dish flavoured with Minor's.
  • 0:45 TIME
  • easy

PREPARATION

Ingredients

Spaghetti squash

9 lbs / 4.09 kg

Olive oil

3 oz / 85 g

Minor's Roasted Garlic Flavour Concentrate

(6 x 1 lb)

1 tsp / 5 ml

Minor's Sauteed Vegetable Base (6 x 1 lb)

1 tsp / 5 ml

Basil leaf, dried

1 tbsp / 15 ml

Black pepper, ground

1/2 tsp / 2.5 ml

Leeks, julienne cut

10 oz / 283 g

Carrots, julienne cut

10 oz / 283 g

Zucchini, julienne cut

7 oz / 198 g

Red bell peppers, julienne cut

7 oz / 198 g

Yellow squash, julienne cut

6 oz / 170 g

 

Method

  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 oil, Roasted Garlic Flavour Concentrate, 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.