Sunday, December 5, 2010

Quick vegetarian supper

I actually meant to add meat to this "pasta" dish (in quotes because it was spaghetti squash and not true pasta) but forgot. To give it some protein, I sprinkled shredded Parmesan cheese and toasted pine nuts.

This is a very healthy meal, and super easy. Serve with crusty bread and a crisp white wine of your choice. If you prefer red wine, go for it.

Recipe: Spaghetti Squash with Sauteed Vegetables
Serves 3-4

1 medium spaghetti squash (about 1 1/2 pounds)
2 T canola oil
3 medium zucchini, cut lengthwise and sliced into 3/4-inch half moons
1 red bell pepper, diced
3 cloves garlic, chopped or minced
8 ounces sliced mushrooms
1 cup diced tomatoes
1/2 cup water
1 T dried oregano
1 T dried thyme
Salt and pepper to taste
1/4 cup pine nuts, toasted
Parmesan cheese, to taste
Pierce skin of spaghetti squash 2-3 times with the point of a knife. Place on a microwave safe plate and cook in microwave on high for 3 minutes. Let sit in the oven for 4-5 minutes to cool slightly. Be careful as the squash will be hot -- let it cool longer if need be. (I about burned my hands on the next step!)
Carefully cut the squash in half lengthwise. Scoop out the seeds and pulp in the middle. Using a fork, scrape the meat out of the squash -- it will come out in strands not dissimilar from spaghetti. Season the squash with salt, pepper and little olive oil if you want. Put in a bowl, cover and set aside.
Meanwhile, heat canola oil in a large skillet over medium high heat. Add zucchini, pepper, garlic and mushrooms. Cook, stirring frequently, until vegetables start to tenderize, about 5 minutes.
Add tomatoes, water and seasonings. Reduce heat to medium-low, stir well, cover and cook for another 4-5 minutes.
Reheat squash in the microwave for 30 seconds and divide among serving plate.
Spoon vegetable sauce over squash.
Sprinkle with pine nuts and cheese; pass more cheese at table.

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