|10 min||10 min||20 min||4|
|1 tbsp||Extra virgin olive oil|
|3 clove(s)||Garlic (chopped)|
|1 squash||Spaghetti squash|
|4 medium||Carrots (peeled)|
|1 medium||Zucchini (trimmed)|
|1 large||Summer squash (trimmed)|
|227 gm||Asparagus (cut into 1-inch pieces)|
|284 gm||Frozen artichoke (defrosted, halved)|
|1 cup||Frozen green peas (defrosted)|
|1 cup||Cherry Tomatoes (halved)|
|1 can (15oz)||Chickpeas, canned, drained (rinsed, drained)|
|2 tbsp||Dill, fresh (chopped)|
|2 tbsp||Parsley, Italian, fresh (chopped)|
|2 tbsp||Thyme, fresh (chopped)|
|2 tbsp||Basil, fresh (chopped)|
|1 dash||Salt and pepper (to taste)|
Shred or julienne carrots, zucchini and yellow squash. Or if you prefer, vegetables can be shredded in a food processor. Tightly roll vegetables in a kitchen towel, pressing out as much water as possible.
Heat olive oil in wok or large sauté pan over medium setting until hot. Add cooked spaghetti squash and garlic; stir-fry for 2 minutes. Add carrots, zucchini, yellow squash and asparagus; stir-fry for 1 minute.
Stir in artichokes, peas, tomatoes, chickpeas, and herbs, continuing to stir-fry for 2 minutes. Season with salt and pepper to taste.
Serve immediately and enjoy!