1 yellow bell pepper
4 small zucchini
4 carrots, peeled
6 scallions
1 yellow onion
1 medium sized spaghetti squash
1 cup grape tomatoes, cut in half
1 tablespoon Herbs de Provence
½ cup fresh basil, thinly sliced
¼ cup freshly grated parmesan cheese (optional)
2 tsp salt
1 tsp black pepper
Poke several holes in the spaghetti squash; place in
microwave. Cook on full power 10
minutes. Remove from microwave;
set aside until cook enough to handle.
Once cool, cut squash in half and remove seeds. Scrape out flesh with a fork into long
spaghetti-like strands. Place
spaghetti squash strands in a large serving bowl. Drizzle with 1 tablespoon EVOO , ½ tsp salt, and ½ tsp black
pepper. Set aside.
Preheat over to 450 degrees. Slice peppers, zucchini, carrots, scallions, and yellow
onions in thin strips. Place on a
large baking sheet; drizzle with 3 tablespoons EVOO, 2 tsp coarse salt, 1 tsp
black pepper, and 1 tablespoon Herbs de Provence. Toss vegetables until coated evenly. Divide vegetables between 2 large
baking sheets. Roast vegetables in
oven for about 20 minutes, until they begin to turn golden brown and move
easily when you shake the pan.
Remove from oven.
Add roasted vegetables to spaghetti squash along with grape
tomatoes and fresh basil. Toss
gently to combine. Add freshly
grated Parmesan cheese if desired.
Add more salt and pepper to taste.
Serve at room temperature or warm.
To complete the meal, brown 1 package turkey kielbasa cut
into small rounds in skillet, until golden in color. So Delicious!
Serves 6
(adapted from Giada De Laurentis)
Serves 6
(adapted from Giada De Laurentis)
