1,000 Vegetarian Recipes - Yellow, Green, and Spaghetti Squash with Beans

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Yellow, Green, and Spaghetti Squash with Beans

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 3 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 small spaghetti squash (1 1/4 lb)

2 tablespoons olive oil

2 cups sliced yellow squash

2 cups sliced zucchini

1 cup sliced leeks (white and light green part

only)

2 cloves garlic -- minced

3/4 cup fresh carrot juice

1 1/2 cups cooked butter beans

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon pepper

 

Serves 3 to 4. I used freshly juiced carrots (it took about 1 lb of carrots to

make the 3/4 cup juice). If you are not one of the 2 million or so people who

have a juice extractor; you can just substitute vegetable broth for the carrot

juice.

 

Preheat the oven to 350F. Cut the spaghetti squash in half widthwise; place in

a baking pan, cut side down, and bake for 1 hour or until tender. Discard the

seeds. Pull out the squash threads and place in a large bowl.

 

While the squash is baking, heat the oil in a large skillet over medium-high

heat. Add the yellow squash, zucchini, leeks, and garlic. Cook, stirring,

until softened, about 4 minutes. Add the juice and bring to a boil. Add the

beans; cook 5 minutes, until heated through and sauce has thickened slightly.

Stir in the salt, nutmeg, and pepper.

 

Pour the sauce over the spaghetti squash and toss to combine.

 

Variation: Curried Squash with Beans: Stir in 2 teaspoons curry powder until

absorbed (add it after the vegetables are softened, before adding the juice).

If desired, add 1/8 to 1/4 teaspoon ground red pepper for a spicier curry.

 

 

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Per Serving (excluding unknown items): 111 Calories; 9g Fat (71.4% calories from

fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 182mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0