1 lg spaghetti squash
1/2 c baby bella mushrooms, chopped in large pieces
1/2 c fresh asparugus, cut
1/2 c leeks, cleaned and chopped
1 c fresh green beans, cut in 2″ lengths
2 med tomatoes, seeded and chopped
1 sm bell pepper, seeded and chopped
1 tbs garlic, minced
1 tbs rice bran oil
1/4 tsp ea, dried oregano and basil
1/4 tsp black pepper
Himilayan sea salt to taste
Raw butter to taste
Preheat oven to 350 degrees. Cut spaghetti squash in half. Roast cut side down in baking dish with 1″ of water. Bake, uncovered 45 mins. Saute veggies till tender, but still a little firm. Scoop strands of pulp from squash into large bowl. Toss with veggies and season to taste with raw butter, salt, and pepper, oregano and basil.
This is a fabulous way to limit your pasta intake if you are eliminating wheat or just cutting back on carbs.