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Orangetti Squash and Broccoli
By Chef Ida Rodriguez


1 whole Orangetti Squash 
2 tablespoons Olive Oil 
1 clove Organic Garlic minced 
3 tablespoon Scallions chopped 
1 cup Organic Broccoli florets 
1 medium Organic Carrots sliced 
3 tablespoons Soy Sauce Cayenne Pepper to taste 
1/4 cup Vegetable Broth 


Preheat oven to 375 degrees F. Cut orangetti squash in half lengthwise and remove seeds. 

Place squash, cut side down, in a large baking dish and add water to Bake 45 to 60 minutes or until shell is tender and inside of squash 

Scrape inside of squash with a fork to remove spaghetti-like flesh. 

In a wok or large skillet, heat oil and sauté garlic and scallions. 

Add broccoli, carrot and water chestnuts and stir fry until Add soy sauce and cayenne pepper and stir to combine. 

Gently stir in squash and vegetable broth and heat through. Transfer squash mixture to shells and serve.