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Autumn Veg Medley

Make Autumn Veg Medley at home with Olive Oil, Garlic, Tomato, Crumbled Blue Cheese, and Extra Virgin Olive Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tbsp
• 1/4 cup
• 1/2 lb
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   Heat oven to 350 degrees.

2. 2

   Cut spaghetti squash lengthwise in half; scoop out seeds.

3. 3

   Put squash cut side down in a baking pan that has been liberally brushed with olive oil.

4. 4

   Bake until squash is soft, about 30 minutes.

5. 5

   Cool slightly.

6. 6

   Use a fork to scoop out the flesh in long strands.

7. 7

   Heat 1 tablespoon of the oil in a large skillet over medium heat; add mushrooms.

8. 8

   Cook and stir until tender, about 5 minutes.

9. 9

   Stir in parsley, garlic and rosemary; cook and stir 1 to 2 minutes.

10. 10

    Stir in tomatoes and spaghetti squash; cook and stir 1 to 2 minutes.

11. 11

    Keep warm.

12. 12

    Put lettuces, vinegar, oils and cheeses in a large bowl; toss to mix.

13. 13

    Arrange salad around the rim of 8 serving plates.

14. 14

    Put a mound of the warm squash mixture in the center of each plate.

15. 15

    Serve immediately.