Spaghetti Squash Toss

Another hearty yet light dish

INGREDIENTS


1 large spaghetti squash
4 stalks broccoli, sliced
4 small zucchini, cut into strips
1/4 cup olive oil
2 cloves garlic, finely chopped
1 cup walnuts
salt and freshly ground pepper to taste
garnish with a sprinkling of nutritional yeast

METHOD

Bake squash in a preheated 425F oven for 45 minutes or until soft.

Meanwhile, stir fry broccoli and zucchini in oil in a large skillet until tender but still crisp. Add garlic at last minute; do not brown.

Cut squash in half, remove seeds and shred pulp with a fork. Toss the “spaghetti” with the broccoli, zucchini, zucchini and nuts, adding salt and pepper to taste. Pass a bowl of nutritional yeast to sprinkle lightly on the vegetables.

Serves 4