Sunday, May 18, 2014
Light & Zesty Spaghetti Squash Toss
7:52 PM | 
Posted by
STAR Fine Foods |
When it gets hot out, a light and healthy meal is a must. This meal is a vegetarian's delight and a crowd pleaser for all. Thanks to http://abcsandgardenpeas.com for this delicious recipe.
Serves: 4
Ingredients:
▪ 1 medium to large Spaghetti
Squash
▪ 3 tablespoons Star Butter Flavored Olive Oil
▪ 1 medium Onion, sliced thin
▪ 2 large cloves Garlic,
quartered
▪ 1 teaspoon 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
Directions:
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.
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 and enjoy!
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