Sharon's Recipes

JANUARY: Spaghetti Squash Pasta

I ate a bit too much in the last few weeks so I have created a Lets Start Dieting recipe that I hope you will enjoy. I am giving you two versions of the recipe.  I am certain that you will think of many others. Both recipes serve two people.

Version 1:

1 spaghetti squash (you’ll only need about a quarter of it)
6 tbsp olive oil
1 crown of broccoli, cut into florets
2 cloves of garlic, chopped.
2 tbsp chopped parsley
2 tbsp pine nuts
Salt and pepper
1/4 cup freshly grated Parmesan and Asiago cheese.

Cut the squash in half. Take out the seeds. Place cut side down in a baking pan with sides.  Pour in some water to 1/2 an inch.  Bake at 350 until soft, about 45 – 60 minutes.

Pour 4 T. of the oil into a deep saute pan.  Heat and add the chopped garlic and broccoli.  Saute until the broccoli looks sauteed. Put 1/4 – 1/2 cups of water in to the pan, cover and cook until the broccoli has softened.  You may omit this step if you like it really al dente.

Add the pine nuts and parsley  and scrape the spaghetti squash into the pan, stir and add the 2 T. of oil to moisten the squash. Add salt and pepper to taste. Serve in two bowls topped with the grated cheeses.

Version 2:

3 cups butternut squash
Spaghetti bsquash (one quarter of a cooked squash)
1/4 cup olive oil plus 2 tablespoons
2 cloves garlic
2 tbsp chopped parsley
Salt and pepper
Optional: toasted walnuts or pecans and crumbled gorgonzola to taste

Peel, cube and steam the butternut squash.  Pour the oil into the pan, add the garlic and saute.

Add the steamed butternut squash, scraped spaghetti squash and parsley.

Just before removing from the pan add the nuts and gorgonzola to soften. Or garnish with these two after plating.

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