Recipe Remix: Vegetable Spaghetti Volcanoes

Now that Labor Day has come and gone, there's simply no denying it - it's time for back-to-school.  Once the chaos that comes with the school year hits (and boy, does it hit hard!), putting together a healthy, quick meal for the family may seem an impossible feat.  Try this fun kids recipe for vegetable spaghetti volcanoes with marinara sauce for a quick and healthy recipe perfect for a weeknight.  It’s a healthy kids recipe that’s packed full of veggies sneakily disguised as pasta that will give your little students the nutrition they need to make it through the school day.

Healthy Kids Recipe: Vegetable Spaghetti Volcanoes with Marinara Sauce

List of Ingredients: 
3ea Green Zucchini (med/long)
3ea Straight Yellow Squash (med/long)
3ea Carrots (med/long)
1cup Organic Marinara Sauce
2tbs Sea Salt
1tsp Black Pepper
2tbs Olive Oil
2tbs Shredded Parmesan Cheese

Special Cooking Equipment:
(Mandoline) for making Julienning/Sting Vegetables
Vegetable Peeler

Recipe Instructions:

In a large pot place one gallon of water on the stove, add one tablespoon of sea salt and one tablespoon of olive oil to the water. Bring water to medium boil.

Rinse all of the squash and two of the carrots, reserve one carrot for (carrot ribbons). Dry vegetables and place squash flat on Mandoline and start with one end of the squash slowly and carefully sliding it all the way down the Mandoline until the entire squash has passed over the Madeline. Repeat step twice on each side of the squash until all of the skin has been removed.  You can save the skinless squash for other dishes. Place julienne squash in a bowl and set aside. Take two of the carrots and peel them with a vegetable peeler to remove the outer skin. Place the carrots on the Mandoline and slide the carrot from end to end making long julienne/stings. Place julienne carrots with squash and lightly toss them so that they mix evenly. With the last carrot take a vegetable peeler and drag it from end to end of the carrot, which will give you long thin like ribbons (these will take less time to cook about a half a minute).

Rinse parsley and pat dry with paper towel. Remove parsley leaves from the stem and chop very fine.

Place julienne vegetables in the lightly salted simmering water and cook for one to two minutes or until desired doneness. Remove squash and place in a bowl and set aside. Take carrot ribbons and place them in the simmering water and let cook for about thirty seconds. Remove and place in a small bowl and set aside.

Take the cooked squash and lightly toss with one pinch of parsley, salt, pepper and olive oil. Take the carrot ribbons and lightly toss with one pinch of parsley, salt, pepper and olive oil.  Spoon desired amount of sauce onto a pasta serving bowl or platter, place tossed squash on top of sauce and in the center of the serving bowl. On top of the julienne vegetables, place the tossed carrot ribbons. Sprinkle with more chopped parsley and shredded parmesan cheese.

Pour one cup of prepared organic marina sauce or your favor sauce into a small sauce pan and bring to a simmer. Remove from heat and set aside.  

Additional Instructions:
Sauce can be warmed up in the microwave.
Julienne means: Foods that have been cut into thin matchstick strips.
Mandoline means: A compact, hand operated machine with various adjustable blades for thin to thick slicing and for julienne and French-Fry cutting. Mandolins sometimes have folding legs and come in either wood - or stainless steel-frame models. The Mandoline can be found in most Asian markets and in most Gourmet stores.


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