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!
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.
When finished cooking, use two forks to separate the strands. The look like bright, yellow spaghetti!
Place the hot “spaghetti” in a bowl…
… and immediately toss with chopped parsley, garlic and extra virgin olive oil.
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.
Puree roasted green tomato salad with a touch of lime and garlic. Reserve.
Roasted Green Tomato Sauce
juice of 1 lime
1 small clove of garlic, peeled
pinch of salt and pepper, or to taste
- 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.
©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.