This is a simple recipe we like as a meatless weekday option that can be customized with any preferred fresh vegetables. Farmer’s markets are plentiful in late summer and autumn so it’s great way to bring a seasonal flare to your table
Ingredients:
-1 onion- cut into thin pieces
-3 cups butternut squash cubes
-2 cups bok choy chopped
-2 cups chopped spinach
-1 leek- washed well and chopped, use white and light green parts only
-2 cups mushrooms ( any variety)
-3 TBS olive oil
2 tsp garlic paste
-Kosher salt to taker
-Juice of 1 lemon or a few dashes of soy sauce
Method:
Sautee all vegetables in olive oil and garlic in wok pan. Add cooked spaghetti, lemon juice (or soy sauce), kosher salt, and any optional ingredients to combine. Serve warm.
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