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Side Dish
Asian
2 - 4 servings
20 minutes
45 minutes
1 whole Orangetti Squash
2 tablespoons olive oil
1 clove organic garlic, minced
3 tablespoon scallions, chopped
1 cup organic broccoli florets
1 medium organic carrot, sliced
3 tablespoons soy sauce
Cayenne pepper to taste
1/4 cup vegetable broth
Preheat oven to 375 degrees F.
Cut Orangetti squash in half lengthwise and remove seeds.
Place squash, cut side down, in a large baking dish and add water to Bake 45 to 60 minutes or until shell is tender. Scrape inside of squash with a fork to remove spaghetti-like flesh.
In a wok or large skillet, heat oil and sauté garlic and scallions.
Add broccoli and carrots, and stir fry. Add soy sauce and cayenne pepper and stir to combine.
Gently stir in squash and vegetable broth and heat through. Transfer squash mixture to shells and serve.
