By Erica MacLeod
Summer is great time to pick up fresh produce at the grocery store. One of the most versatile vegetables to pick up in the summer is squash. There are many different types and many ways to cook it. Below is a quick recipe for a summertime side dish loaded with veggies.
Spaghetti squash is a staple in this recipe and is very easy to work with. Pre-cooking it will save time and hassle. To pre-cook spaghetti squash, halve it lengthwise and remove the seeds from the center. Preheat the oven to 375 and place the squash cut side down on a cookie sheet. Bake the squash for approximately 35 minutes. Baking times will vary upon the size of the squash. When the squash is fully cooked, the rind will be soft and the inside of the squash will pull away from the rind easily in strands similar to spaghetti. Let the squash cool, then use a fork to pull the meat from the rind. From here, the squash can be bagged up and frozen for future use or used right away to make the squash medley.
The squash medley is a very flexible recipe, using a variety of different vegetables. The base of the squash medley is spaghetti squash, yellow squash, and zucchini. Other great additions to the recipe are carrots, mushrooms, sweet corn, garlic, peppers, and onions.
Chop up the desired vegetables into small pieces. In a large pan, add two tablespoons of olive oil and preheat it over medium heat. Add the chopped vegetables to the oil and lightly sauté them until they are just softening. If using a variety of vegetables, cook harder vegetables, like carrots, first, then softer vegetables, like zucchini, after to ensure all the vegetables reach the same tenderness. Add the pre-cooked spaghetti squash last, adding another tablespoon of olive oil if needed, and toss well. Allow the medley to cook for another few minutes to heat thoroughly. Serve with grated Parmesan on top and enjoy.