Rice Spaghetti with Carrot & Squash

Rice spaghetti with carrot, squash, chia, cauliflower and a tamari chili garlic sauce. A delicate and unassuming dish with subtle flavor and wellness, anti-aging, and healthiness in mind, it’s vegetarian, vegan, gluten free and kosher. You can serve them as a main dish or in a small bowls as a side dish and easily please a variety kinds of diets. I really liked having it with Rose wine.

This comfort food dish has a twist of flavor when adding the side sauce. By itself it’s strong but when drizzled over the spaghetti it gives it a punch! Once you try it, you’ll for sure like to have more. It’s like the wake up morning coffee but to your pasta. I used Tamari instead of soy sauce even though both are made from soy beans. To me, Tamari is more delicate, less salty. Plus you can find tamari that is wheat-free, 100% whole soy, perfect for the gluten-free diet. Read the labels when buying tamari to find the one that is gluten-free because it’s different than the one pictured.

Ingredients
7 ounce packet of rice spaghetti
1 butternut squash
half of a cauliflower (because it will be steamed it is easier to cook it whole, then half it)
6 carrots
1 bunch of basil
1/4 cup chia seeds
2 garlic cloves, minced
olive oil
sea salt

Ingredients for the sauce
1/3 cups of Tamari soy sauce
1 garlic clove, minced
1 lemon, juiced
1 teaspoon of chili garlic sauce (tuong ot toi viet-nam)
1/4 cup cilantro, finely cut

Peel butternut squash and cut into small cubes. Drizzle with olive oil, season with salt and bake at 350 degrees for about 30 minutes or until tender.

In a steamer basket place cauliflower upright in a pot with 2 inches of water. Cover and bring to boil over high heat. Reduce heat to low and steam for about 6 to 8 minutes. Test for crispness and tenderness, do not over cook. Remove and put over icy water to stop cooking. At this point I only used half of the cauliflower, cutting them into individual florets.

Cook rice spaghetti al dente in boiled water, drain. Peel the carrots and cut slivers lengthwise with a vegetable peeler. In a sauté pan add olive oil and sauté carrot until tender though you want them to be crunchy. Remove saute pan from heat and add all veggies. Season with salt and mix with the rice pasta and chia seeds. Place in a bowl and add the fresh basil leaves.

For the sauce, mix all ingredients. And serve on the side so each person can add to their own taste.