6-Ingredient Fresh Spring Rolls with Spaghetti Squash

• Vegetarian

• Produce

  • 1 Carrot, large
  • 1 Garlic clove
  • 1 Green onion or chives
  • 1/3 Long english cucumber
  • 8 Romaine lettuce, small leaves
  • 1/2 Spaghetti squash, medium

• Condiments

  • 1 Peanut sauce

• Pasta & Grains

  • 8 Rice paper sheets

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

Found on leelalicious.com

Description

Ingredients

• 8 rice paper sheets
• ½ medium spaghetti squash
• olive oil
• salt
• 1 garlic clove, minced
• 8 small Romaine lettuce leaves
• ⅓ long English cucumber, cut into sticks
• 1 large carrot, cut into long match sticks
• green onion or chives
• Peanut Sauce for dipping

Directions

• Start by roasting the spaghetti squash. Preheat the oven to 350 F. Scrape out the seeds from half a spaghetti squash. Rub it with a little olive oil and sprinkle with salt. Place cut side down on a baking sheet and roast for 25 minutes.
• Cool for 10 minutes, then use a fork to scrape out the spaghetti strands. Combine with minced garlic and set aside to cool.
• Prepare a work station with all your cut veggies within reach. Fill warm (not hot) water into a large, shallow bowl or pan. Dip 1 rice paper sheet at a time. Let soak until somewhat softened (10-20 seconds) but not limp, and place on a flat surface like a large plate or cutting board.
• On one end layer your veggies - lettuce, spaghetti squash, a couple cucumber sticks, a few carrot sticks and some green onion/chives. Wrap like a burrito. Fold one end over, tuck in the sides and finish rolling up.
• Serve with peanut sauce for dipping.
• Best served fresh, but leftovers could be stored in the fridge for a few days in an airtight container.