Rice Spaghetti with Carrots & Squash


  • 7 oz packet of rice spaghetti
  • 1 butternut squash
  • 5 carrots
  • 1 bunch of basil
  • 1/4 cup of chia seeds
  • 3 garlic cloves, minced
  • Olive oil
  • Sea salt

Ingredients for Sauce

  • 1/3 cups of Tamari soy sauce
  • 1 garlic clove, minced
  • 1 lemon, juiced
  • 1 tsp of chili garlic sauce (Tuong Ot Toi Viet-Nam)
  • 1/4 cup of cilantro, finely cut


Peel butternut squash and cut into small cubes.

Drizzle with olive oil, season with salt and bake at 350 degrees F for about 30 minutes or until tender.

Steam cauliflower.

Cook rice spaghetti al dente. Peel the carrots and cut slivers lengthwise with a vegetable peeler. In a sautée pan, add olive oil and sautée carrots until tender. Remove 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.

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