Now you may wonder why I am making the entry for this event at the last second. Well, there's only 1 reason. I DON'T HAVE ACCESS TO ANY COOKING MATERIALS. I am just another college student buying ramen noodles and nuking shit in the microwave. However, I was able to scavenge through my phone and find old pictures of my recipe. See, I am no cook, but it was great that one of the only things I am capable of cooking is fitting for this contest. So while I may not have a lot of pictures to show, I have made sure the instructions, story-telling, and food recipe is of the highest quality.

Anyway, lets get to the recipe.

Vegetable Spaghetti

This is a healthy, single-pan, spaghetti dinner. Simple, yet wholesome and tasty.

Serves: 4

Time to Make: ~30 minutes

Calories Per Serving: 400

Sodium Per Serving: 120mg

Ingredients:

 24 Ounces of spaghetti noodles (Around 2 packs)
 1/4 Cup diced carrots
 1/4 Cup diced Squash
 1/2 Cup diced Zucchini
 2 teaspoons of Basil
 1 minced clove of Garlic
 Vegetable Broth
 Olive Oil

Steps:

1. Take 5 QT Covered Deep Saute Pan and coat the bottom with olive oil.
2. Cook the olive oil over the stove at low temperature until it is warm.
3. Add the garlic, zucchini, squash, and carrots in the pan. Raise the stove temperature to medium and stir until the mixture is caramelized in the oil.
4. Place the noodles in the pan, then fill the pan with vegetable broth until it covers all the noodles.
5. Place the lid on the pan and wait for noodles to be completely cooked.
6. Once the noodles are cooked, most of the broth should be absorbed or evaporated. Any excess broth can strained or kept.
7. Put the seasoning on in the pan. Stir thoroughly.

Your dish is now ready to be served.

Thanks again @richatvns for this great contest! Glad to be part of it.