What makes this particular spaghetti squash so unique is that the base is vegetarian, vegan, Paleo, gluten free, and all that other health nut stuff….. but the topping is 100% sensual, succulent Italian.
Ingredients:
for 2-4 people
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one large spaghetti squash
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1 recipe of Simple Basic Tomato and Basil Sauce
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Roasted Broccoli (see recipe)
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Spring Peas and Onions (see recipe)
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Olive oil
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Pine Nuts
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Freshly Grated Parmigiano Reggiano
Directions:
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Preheat oven to 375°F.
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Prick spaghetti squash with a knife.
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Place in oven for an hour or until soft-ish.
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In the meantime prepare other ingredients.
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Toast the pine nuts by placing them on a hot pan over medium heat. (Heat pan first for a few minutes) BE VERY CAREFUL: I tend to burn them regularly because I lose focus. Shake the pan every so often so they don’t burn and can toast on both sides. They will take about 5 minutes to become golden brown.
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Once squash is done, cut it in half.
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Remove the seeds with a spoon.
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Using a fork, scrape out squash insides so it forms “spaghetti” on a serving platter or individual plates.
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Drizzle with a little olive oil.
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Top with Tomato Sauce.
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Place a few spoonfuls of peas and onions.
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Place a few handfuls of roasted broccoli.
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Sprinkle a handful of toasted pine nuts.
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Top with freshly grated Parmigiano Reggiano.
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