Froyo’s Veggie Medley

  • 1 tsp salt..or to taste
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 1/4 tsp cilantro (dried)
  • 1/4 tsp basil
  • 1/4 tsp sage
  • 1/4 tsp dill weed
  • 1/2 tsp rosemary
  • 1/8 tsp ginger
  • 1 tsp garlic powder
  • diced green onions optional
  • olives optional
  • 1 onion
  • 1 bok choy
  • 1 cabbage
  • carrots…as many as you like
  • spaghetti squash (baked and scooped)

1.  Bake spaghetti squash:  cut in half lengthwise and scoop out seeds.  Place cut side down in a pan filled with a couple of cups of water or just spray pan.  Bake for 30 minutes at 375 degrees.  Remove from oven.  Allow to cool enough to touch and then scoop out stringy meat.  Place in a bowl and salt it.

2.  While spaghetti squash is baking…chop the white stems of the bok choy…about 1/2 inch pieces.  Chop cabbage in thin strips.  Slice 1 onion into strips.  Peel and chop 4 plus carrots.  Place a couple of tablespoons of grapeseed oil in the bottom of a pan.  Heat.  Add your chopped veggies and drizzle with more grapeseed oil.  Cook over medium heat until it’s all tender.  Stir if you do not want your onions caramelize.  Chop the leafy part of bok choy and add with all seasonings along with olives and green onions.  Stir together and allow to cook for a few minutes.  Add spaghetti squash and mix.  Simmer until most of the water has cooked out.

This was created and named by daughter.  Visit her blog at

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