Spaghetti Squash Primavera
- 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
- 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.
My Private Notes
Show:
How to Live to 100
Episode:
Awash in Squash
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