Spaghetti Squash Primavera
2 Garlic cloves
1 bunch Broccoli
2 Bell peppers (optional)
1 Spaghetti squash
2 tbsp Olive oil
Dash Parmesan cheese (optional)
1 can Sauce (optional)
Dash Black pepper
Bunch of Italian herbs
Preparation: Dice broccoli, eggplant, zucchini, tomatoes, bell peppers, and onion. Mince or grate the garlic. Put deep sauté or cast iron pan on medium high heat. Once hot, add enough oil to coat the bottom layer of the pan. Prepare the spaghetti squash. Instructions to cook the squash can be found here.
Cooking: Add garlic and onions to hot oil. Sauté until the onions are golden and translucent. Next, add all the diced vegetables. At this point, salt, black pepper, and any other dried seasoning should be added for flavor. Any fresh herbs should be saved for the end. Cook until the vegetables are tender and crisp, about 10 to 15 minutes. If using sauce, it can be added at this step.
Serving: Put the spaghetti squash on a plate topped with the primavera mixture. Garnish with fresh herbs and parmesan cheese.
Butternut squash soup
1 Butternut squash
1 Garlic clove
1 Bay leaf
Dash of Black pepper
Dash of Salt
8 cups of Vegetable or chicken broth
1 cup of Grain or pasta (optional)
Preparation: Dice all vegetables, and cook grain or pasta according to package instructions.
Cooking: Sauté onions and garlic in hot oil in a large soup pot. Add in other diced vegetables and cook until tender crisp. Add in broth, salt, pepper, bay leaf, and any other seasoning to taste. Cook for about 30 minutes to mix the flavors. Add in the optional grain or pasta when serving so that it does not absorb all the broth.
For another version of this soup, visit this site.