Confetti Spaghetti Squash Recipe
Ingredients
| Spaghetti squash | 1 Large | |
| Green peppers | 1/2 Cup (16 tbs), diced | |
| Sweet Red Peppers- 1/2 cup, diced | ||
| Onions | 1/4 Cup (16 tbs), diced | |
| Coriander | 1/4 Cup (16 tbs), minced | |
| Chicken stock | 1/4 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Red-Wine Vinegar- 1 teaspoon | ||
| Ground cumin | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
Directions
GETTING READY
1) In a large pot, place the squash along with water to cover.
2) Bring to boil and cook uncovered for 30 to 60 minutes, or until easily pierced with a fork.
3) Drains halve and set aside until cool.
MAKING
4) Discard the seeds of the squash.
5) With a fork, separate the flesh into strands and place in a large bowl.
6) In skillet, combine the green peppers, red peppers, onions, coriander, stock, oil, vinegar, cumin and garlic.
7) Cover and cook over medium heat for 5 minutes.
FINALIZING
8) Add the squash and sauté to combine all ingredients together.
9) Cover and cook for 2 minutes to heat through.
SERVING
10) Serve hot with freshly sliced bread.
1) In a large pot, place the squash along with water to cover.
2) Bring to boil and cook uncovered for 30 to 60 minutes, or until easily pierced with a fork.
3) Drains halve and set aside until cool.
MAKING
4) Discard the seeds of the squash.
5) With a fork, separate the flesh into strands and place in a large bowl.
6) In skillet, combine the green peppers, red peppers, onions, coriander, stock, oil, vinegar, cumin and garlic.
7) Cover and cook over medium heat for 5 minutes.
FINALIZING
8) Add the squash and sauté to combine all ingredients together.
9) Cover and cook for 2 minutes to heat through.
SERVING
10) Serve hot with freshly sliced bread.
Chef
