Wednesday, August 22, 2012

Spaghetti Squash Primavera

It's been two and a half weeks since I moved to New Hampshire and clearly I have had little time for anything besides medicine.  I do have weekends off, but usually I have family members visiting and studying to do.

In true Veggie Doc fashion, I found a local farm stand the first weekend that I was here and have been stocking up on the weekend with fruit, vegetables and herbs to use during the week.  This weekend when we pulled up, the first thing I spotted was a basket filled with spaghetti squash!  It's one of my favorite veggies to cook with because you can use it just like spaghetti, here's how:

Spaghetti Squash Primavera
You'll need:

  • 1 spaghetti squash
  • 1 T olive oil
  • 2 cloves garlic
  • 1 red bell pepper
  • 1 zucchini
  • 1/2 an onion (I used a yellow onion)
  • salt, black pepper, red pepper flakes
Preheat your oven to 400 degrees F.  Slice the ends of the spagetti squash off so that you have two flat surfaces on either end.  Slice the spaghetti squash in half lengthwise and scoop out the seeds, like you would when carving a pumpkin.  Drizzle half a teaspoon of olive oil into each half.  Using a garlic press (or mincing with a knife) crush each clove of garlic and spread one clove into each half of squash.    Roast open side up on a baking sheet for 1 hour or until squash is tender.  

While your squash is roasting, chop the remaining vegetables.  Add onion to a large skillet with cooking spray and saute until translucent, about 3-5 minutes.  Then add bell pepper and zucchini and saute until veggies become just slightly softened.  

When the spaghetti squash is done cooking, let cool for five minutes. Using a fork, scrape the flesh off of the rind.  It will look stringy, somewhat like spaghetti.  

Add spaghetti squash to the saute pan with other vegetables and mix together, adding salt, pepper, and red pepper to taste.  Cook for another 3-5 minutes to let all of the flavors combine.  Then serve!

This is usually what I make when we need a lighter, healthier dinner on the weekends.  This generally serves 2 hungry people without leftovers.  I added a generous amount of parmesan cheese to mine.  You can play around with adding other vegetables and spices.  I have made a version before with shrimp and mushrooms in a white wine butter sauce, pics of which are on The Veggie Doc facebook page.  

More posts from NH coming soon!

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