Tuesday, March 11, 2014

Light & Zesty Spaghetti Squash Toss

It’s a little bit Italian, a little bit Mediterranean, and a whole lotta delicious!
Serves (about) 4

Light & Zesty Spaghetti Squash Toss
Light & Zesty Spaghetti Squash Toss
  •     1 medium to large spaghetti squash
  •     3 tbsp STAR Butter Flavored Olive Oil
  •     1 medium onion, sliced thin
  •     2 large cloves garlic, quartered
  •     1 tsp basil
  •     1 cup fresh spinach, sliced into thin ribbons
  •     1/3 cup kalamata olives, sliced
  •     8 spicy/sweet red piquante peppers, sliced into thin strips.
  •     Freshly grated Parmigiano Reggiano, to taste
  •     salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. Wash spaghetti squash, cut in half and scrape out seeds. Lay halves, cut side down, in a baking sheet filled with 1/2″ water. Bake at 350 degrees for about 25–30 minutes or until fork-tender.
  3. While squash is cooking, line a small baking dish with foil. Add onions, garlic, basil and STAR Butter Flavored Olive Oil; toss. Cover with foil and put into oven with squash. (Foil packets work great here, too!)
  4. When squash is done, pull it out of the oven along with the onion/garlic mixture, which should also be nicely roasted by this time. Using a fork, scrape the insides of the squash to release all the strands into a large bowl. Toss spinach in with hot squash so it can wilt. With a fork, mash garlic pieces, then add entire onion/garlic mixture to bowl, including oil. Finally, add olives and red peppers to bowl.
  5. Toss all ingredients together until well combined. Top with Parmesano Reggiano. Serve warm with crusty bread.
Recipe by ABC's and Garden Peas


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