This harvest vegetable medley turned out so festive!
Have you ever felt like you were in a rut and always cooking the same things? I was looking in my refrigerator the other day to see what vegetables I had.
I decided to do some experimenting so I pulled out some kale, asparagus, parsley, and a spaghetti squash. Add a little oil and seasoning and this experiment turned into a tasty harvest vegetable medley that would go perfect with your Thanksgiving dinner!
Harvest Vegetable Medley
Prep time
Cook time
Total time
This harvest vegetable medley is very festive and the perfect addition to your Thanksgiving meal.
Author: Thyme and Tarragon
Recipe type: Side Dish
Ingredients
- 1 spaghetti squash - about 3 pounds - cut in half and deseeded
- 2 cups kale deveined and torn in smaller pieces
- 10 spears asparagus - the ends snapped off and each spear snapped into thirds
- ¼ cup fresh cranberries
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter - can be substituted with Ghee or Earth Balance
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- sea salt
- pepper
Instructions
- Cover cookie sheet with parchment paper and place both spaghetti squash halves face down.
- Bake at 375 degrees for 30 minutes. Fork should be able to pierce side.
- Scrape spaghetti squash out of skin and center on a platter. Slice butter into thin slices and place them on top of squash. Add salt and pepper to taste and sprinkle fresh parsley over spaghetti squash.
- In skillet heat olive oil and saute kale, asparagus, thyme, and tarragon for a couple of minutes. Add the cranberries and saute for another minute.
- Place on top of the spaghetti squash and serve immediately.
