| 16 | 20 | 451 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 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!
| Meat Alternative | 0.9 |
| Vegetables | 14.9 |
