Spaghetti Squash Primavera

Name: Spaghetti Squash Primavera
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 to 6 servings
Ingredients: 1 medium spaghetti squash (1 1/2 to 2 pounds); 2 tablespoons extra-virgin olive oil, plus more for drizzling; Sea salt; 4 cloves garlic, minced; 2 1/2 cups small broccoli florets; 1 cup sliced oyster mushrooms; 2 1/2 teaspoons chopped fresh rosemary; 1 teaspoon chopped fresh thyme; Pinch red pepper flakes; 1 cup halved cherry or grape tomatoes; 1/4 cup chopped green olives; Ground black pepper; 1/4 cup pine nuts, lightly toasted, for garnish

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Level: Intermediate

Total: 1 hr 20 min
Active: 40 min

Yield: 4 to 6 servings

Level: Intermediate

Total: 1 hr 20 min
Active: 40 min

Yield: 4 to 6 servings

Ingredients

1 medium spaghetti squash (1 1/2 to 2 pounds)

2 tablespoons extra-virgin olive oil, plus more for drizzling

Sea salt

4 cloves garlic, minced

2 1/2 cups small broccoli florets

1 cup sliced oyster mushrooms

2 1/2 teaspoons chopped fresh rosemary

1 teaspoon chopped fresh thyme

Pinch red pepper flakes

1 cup halved cherry or grape tomatoes

1/4 cup chopped green olives

Ground black pepper

1/4 cup pine nuts, lightly toasted, for garnish

Directions

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Watch how to make this recipe.

Preheat the oven to 350 degrees F.
Halve the squash lengthwise and scoop out the seeds with a spoon. Set the squash halves cut-side-up in a baking dish. Drizzle them with olive oil and sprinkle with sea salt. Bake until fork tender, 35 to 40 minutes. Remove from the oven and use a fork to separate the flesh into strands. Transfer the squash "noodles" to a medium mixing bowl. Set aside.
Heat 1 tablespoon of the olive oil in large skillet over medium-low heat. Add the garlic and cook until lightly browned, 2 to 3 minutes. Add the broccoli and cook another 8 minutes, or until tender. Stir in the oyster mushrooms, rosemary, thyme and red pepper flakes, and cook 3 minutes more. Add the cherry tomatoes and green olives, and cook for a final 2 minutes. Transfer the mixture to the bowl with the spaghetti squash. Add the remaining 1 tablespoon olive oil and toss to combine. Season with salt and pepper. Garnish with the pine nuts and serve immediately.

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