9/19/2021 0 Comments
Spaghetti Squash w/ Chunky Vegetable Sauce
By Chef Liz Arraj
1 spaghetti squash, cut in half lengthways.
Scoop out seeds.
Drizzle with olive oil and season with salt.
Place flat side down in parchment paper lined baking pan.
Bake in oven at 400 for 30-40 minutes.
When it's cool enough to touch use a fork to scrape out all the "noodles".
2 TBSP. olive oil
1 onion, peeled and diced
2 zucchini, quartered lengthwise and sliced
2 sweet peppers, seeded and diced small
4 tomatoes, cut into small chunks
Season to taste with salt and pepper
Sautee onion in olive oil with salt until soft and translucent.
Add rest of the ingredients and cook down for 10-15 minutes.
Season with salt and pepper.
Create your bowl with spaghetti noodles, top with your veggie sauce and whatever you want to garnish it with; minced flat-leaf parsley, nutritional yeast or parmesan.
BONUS RECIPE: Quick Fridge Pickles
This recipe is from my good friend, Michelle Shin, who moved from South Korea to L.A. when she was thirteen. She generously shared her pickling recipe that can be used for basically any root vegetable: carrots, radish, turnip, onions, etc. She always has some pickled veggies in her fridge, so she keeps it super simple and easy to prepare.
1. Mix 1 part sugar, 1 part soy sauce, 1 part water, 1 part vinegar.
2. Boil the mixture and let it cook a few minutes. You can also skip this step and mix it cold, but it won't last as long.
3. Pour over the chopped vegetables in a jar.
4. Store in the fridge.