Oh, Green Tomato: We Meet Again

As you may have surmised from previous posts, I can’t say no to a squash. While buying school supplies for my Snu Magoo, I notice a bin of local squash on the way to the check out line – priced at an inexpensive $1.oo/pound. I don’t pass up a bargain when it comes to great produce. A few minutes and a swipe of a credit card later, a five-pound quash was in my possession. Along with my kid’s school supplies. Somehow, the oval, yellow vegetable stuck out like a sore thumb.

I can’t just say no to – and walk away from – any cucurbita.

This spaghetti squash will go perfectly with roasted eggplant, baby portabella mushroom, red bell pepper, zucchini and onion. Whole Foods has a great sale on organic veg this week – so I stocked up. Wild-caught salmon is also on special – passing up on fresh fish is a crime in a landlocked, desert oasis. Cha-ching. Sold.

Spaghetti squash will be tossed with (beloved) minced, pungent garlic; flavorful cold pressed, extra virgin olive oil and bright, fresh chopped parsley. The vegetables will be roasted with olive oil, sea salt, cracked black pepper and savory oregano to sweet, golden perfection. The salmon meets a similar roasting fate.

What succulent liquid be served atop this meal? The pièce de résistance, so to speak. The French say hunger is the ideal sauce; this coming from land of superb sauces! Upon contemplation, it is determined that Green tomatoes and red onion roasted in garlic-infused oil – then puréed in my humble mini-chopper with garlic, fresh lime juice and salt and pepper – are the ticket. This is going to be a fun and nutritious “pasta” bar experience! Let’s get cooking!

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Roast the squash at 400°F or 204°C for about 30-45 minutes in a glass pan with an inch of water, just until fully cooked.

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When finished cooking, use two forks to separate the strands. The look like bright, yellow spaghetti!

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Place the hot “spaghetti” in a bowl…

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… and immediately toss with chopped parsley, garlic and extra virgin olive oil.

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Roast eggplant, mushrooms, zucchini, pepper and white onion on a cooking sheet – with olive oil, salt and pepper – in a 400F oven for about 30 minutes, or until tender. Reserve.

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Puree roasted green tomato salad with a touch of lime and garlic. Reserve.

DSC_1610    Build your pasta from the “bar” of the delicious ingredients. Pictured is the “spaghetti,” roasted vegetables, salmon, green tomato “sauce” – and roasted seeds reserved from the squash.

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Print

Roasted Green Tomato Sauce

Ingredients:

1 cup of green tomato salad

juice of 1 lime

1 small clove of garlic, peeled

pinch of salt and pepper, or to taste

Preparation:

  • Puree all ingredients in a food processor until smooth.
  • Taste and season with additional salt and pepper if necessary.
  • Serve with your healthy pasta bar or on any protein you desire.
  • Enjoy!

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©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.

 

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28 thoughts on “Oh, Green Tomato: We Meet Again

  1. Yum! Not only does this look incredibly delicious, but it also sounds really healthy. What a great way to accomplish both – I can’t wait to try this Shanna!

    1. Hi, Melissa. Why, thank you for your sweet note and encouragement. I appreciate your visit. 🙂 I hope that you like it. Let me know what you think and any adjustments you make (being a chef, I am sure that you will make it your own, special creation… gosh, you are a great cook!). Yes, it is definitely healthy – a nice counterbalance to the sweet treats of Fall and Winter, I suppose. 😉 Have a wonderful afternoon. – Shanna

      1. It was a Yelp event held at a new restaurant at a Hilton–tons of free food and drinks! There was a buffet of prime rib, ahi tuna, chicken, veggies, soup, etc. and a chocolate fountain! I ate more than I should’ve haha!

      1. I’ll have to try that one, never have! Hmm I’m not sure, unfortunately sweet potato is not a cucurbits lol, because I’m really obsessed with them right now. I’ll have to take your word for the delicata.

      2. I was trying to say delicata tastes like a sweet potato – it’s sweet and creamy texture are reminiscent of the yam. OOPS – sorry, Sofia!

        Though I do love sweet potatoes, haha – yes, they are a root vegetable. So yummy roasted with parsnips!

        Have a fabulous evening! Loving your blog!

      3. I know… thats why I already like the delicate if its like a sweet potato 🙂 Ah, parsnips! I was looking for some the other day and couldn’t find them… Have a delicious evening you too!

  2. Yum! Yum yum yum yum. Have I made myself clear? 🙂 I’m with you on not being able to pass up a produce bargain. Have written posts about trying to burn through multiple brown banana bunches as I’d gotten them for a steal. Love a good challenge! You seem to have met your squash challenge very well.

    1. Liz, thank you, thank you, thank you (and thank you!). 🙂 You are always so kind and supporting. Your words never fail to make me smile or laugh. So, I have recently picked a few pounds of organic, brown bananas for next to nothing – etc. etc. There is nothing like a challenge. I have yet another pumpkin on my counter. I need inspiration… hmmmm….. to read some blogs! 🙂 Have a great day, Liz.

  3. Sounds like a very delicious and healthy meal. I would love to replicate this dish of yours over the weekend. It sounds great for lazy human beings like me and I can give the kids the task of forking and separating the strands…thanks so much for sharing. I shall keep you posted of all the things I cook from here. Have a lovely weekend. I am almost frozen by now. Hope the sun comes out. Best wishes!

    1. Thank you, Liz. If you still have any Arugula Walnut Pesto:

      http://myfavouritepastime.com/2013/11/06/arugula-walnut-pesto/

      it would be so yummy on the squash. 🙂 And the colors would be pretty – deep yellow and bright green – maybe some tomato for a bit of red to make it a “Christmas” meal.

      Wishing you a happy (and sunny!!!) day. Thanks for your warm comments and your visit. As always, I love hearing from you and appreciate your words.

      Shanna

      1. Ha ha sunny day indeed. We have had snow, sleet, hail, gusts of wind, a burst of sunshine and now I can see tiny weeny little flurries floating around. I shall definitely be eating what you eat here very soon. Thanks for the barrage of comments. Much appreciated. Have a lovely weekend!

  4. This is wonderful. I’m going to buy a spaghetti squash next trip to the market! I could kick myself because I had a rather large bowl of green roma tomatoes two weeks ago and didn’t even think about roasting them while they were still green! They sat in that bowl for a few weeks and thankfully did turn red. It would have been great to try them this way. Love this recipe Shanna.

    1. Hi, Seana! Oh, I am glad that your tomatoes turned red. Mine just seem to stay green on the counter if they don’t ripen! I think that you will love delicious spaghetti squash topped with any vegetable you choose – and certainly with red tomatoes, as well. 🙂 It’s nice to get an idea and then make it your own. Enjoy your weekend! Happy cooking. 🙂 Thanks for stopping by and leaving such kind compliments! Shanna

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