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.

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