1 Spaghetti Squash
1/4 cup Olive Oil
1 Red Bell Pepper, cut into thin strips
1 cup Carrots, cut in matchsticks
1/2 cup Peas
1 cup Broccoli Florets, stems removed and roughly chopped
2 tablespoons Onion, minced
1 tablespoon Garlic, minced
1 pint Grape Tomatoes, halved
1/2 teaspoon Red Pepper Flakes, or to taste
1 teaspoon Kosher Salt
1/4 Basil, roughly chopped
1/4 cup Vegetable stock
Preheat oven to 400 degrees Fahrenheit.
Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon. Brush with a small amount of olive oil. Place on a baking sheet and season with salt. Bake for 30-40 minutes. Smaller squash will roast more quickly so check after 25 minutes. The squash is done cooking when a fork can easily pierce the flesh. Using a fork, scrape into spaghetti like strands.
While the squash is roasting, bring a well salted pot of water to boil. Blanch the bell peppers, carrots, peas, and broccoli florets for 2 minutes. Rinse immediately under ice cold water. Reserve.
In a large skillet, heat olive oil over medium heat. Add onions and cook for 3 minutes. Add the garlic and cook for another 30 seconds to a minute. Add the grape tomatoes and sauté for 2-3 minutes until the tomatoes are wilting and release juice. Season the mixture with salt and red pepper flakes. Add vegetable stock, basil, and reserved vegetables to the skillet. Sauté for 1-2 minutes to heat the cooled vegetables through.
Divide the spaghetti squash evenly between serving bowls. Pour the sauce over the squash. Sprinkle with grated parmesan parmesan if desired.
Photographed by Alli Shepherd.