"I came up with this recipe because I needed a dish that could be taken to a party and enjoyed at room temperature." -Ricki McMillian, R.D., Hemphill, TX
Cooking Light AUGUST 2004
Cook the noodles according to package directions, omitting salt and fat.
Combine onions and next 5 ingredients (through garlic) in a small bowl.
Bring 8 cups water to a boil in a large saucepan. Add cauliflower, carrot, and broccoli; cook 2 minutes. Add squash, and cook 1 minute. Drain vegetables in a colander. Combine noodles, onion mixture, and vegetables in a large bowl; toss to coat.
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