Veggie Spaghetti

A creative and healthy twist on traditional spaghetti! Here's a simple recipe for Veggie Spaghetti: https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQGWUPYucpcXrmTnwbb0OHhXQ5VJmL57Jpi6X-KHZBwJaUJsxAXz5vZue8V&s=10 Ingredients - 1 medium zucchini - 1 medium yellow squash - 1 medium carrot - 1 cup cherry tomatoes, halved - 1 cup vegetable broth - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup grated vegetarian mozzarella cheese (optional) - 1 teaspoon dried basil - Salt and pepper, to taste Instructions 1. Use a spiralizer or a vegetable peeler to create long, spaghetti-like strands from the zucchini, yellow squash, and carrot. 2. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. 3. Add minced garlic and cook for an additional minute. 4. Add cherry tomatoes, vegetable broth, dried basil, salt, and pepper. Stir to combine. 5. Add the spiralized vegetables to the skillet, tossing to combine with the tomato sauce. 6. Reduce heat to low and simmer, covered, for 5-7 minutes or until the vegetables are tender. 7. If using, sprinkle grated mozzarella cheese on top and cover for an additional minute, until melted and bubbly. 8. Serve hot, garnished with chopped fresh parsley or basil. Nutritional Information (per serving) - Calories: 150 - Protein: 5g - Fat: 8g - Saturated Fat: 1g - Cholesterol: 0mg - Carbohydrates: 20g - Fiber: 5g - Sugar: 10g - Sodium: 200mg Serving Size - 4-6 people Cooking Time - 15-20 minutes Tips - Use a variety of colorful vegetables to make the dish visually appealing. - Add protein sources like tofu, tempeh, or seitan for a heartier meal. - Experiment with different herbs and spices to create unique flavor combinations.https://www.blogger.com/blog/posts/4101793597760161787