Recipe courtesy of Jason Wrobel
Episode: Awash in Squash
Print
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
Level:
Intermediate

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

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.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Red Sauce and Spaghetti

Recipe courtesy of Debi Mazar and Gabriele Corcos

Pasta Primavera

Recipe courtesy of Cooking Channel

Butternut Squash with Quinoa, Spinach and Walnuts

Recipe courtesy of Bobby Deen

Spaghetti con Pomodorini e Pecorino: Spaghetti with Cherry Tomatoes and Pecorino

Recipe courtesy of David Rocco

Maple Squash Puree

Recipe courtesy of Ellie Krieger

Squash and Cucumber Marinated Salad

Recipe courtesy of Ecco

Stuffed Summer Squash (Cousa) with Bulgur in Tomato Broth

Recipe courtesy of Cooking Channel

Stuffed Squash Blossoms with Red Pepper Harissa Coulis

Recipe courtesy of Jason Wrobel

Turkey Meatballs with Quick And Spicy Tomato Sauce and Whole-Wheat Spaghetti

Recipe courtesy of Ellie Krieger

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Cheap Eats

11pm | 10c

Cheap Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Cheap Eats

3am | 2c

Cheap Eats

3:30am | 2:30c

So Much Pretty Food Here