Spaghetti Squash with Pinenut Parm

2 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 4
Spaghetti Squash with Pinenut Parm

Squash that's been baked up to resemble spaghetti noodles is a nice change from the real thing - and more nutrient-dense than pasta, too. Recipe from Get It Ripe: A Fresh Take on Vegan Cooking and Living, published by Arsenal Pulp Press.

Dinner, Fall, Vegetarian, Italian, Main, Roast, Vegetables


Ingredients

Squash

1 kilogram spaghetti squash

Mum's Vegetable Tomato Sauce

3 tablespoons olive oil

2 medium onions, chopped (or 1 large)

2 cloves cloves garlic, minced or pressed

8 ounces mushrooms, sliced (cremini [brown], Portobello, or white)

1 bell pepper, chopped (any color)

1 medium zucchini, chopped

1 28 ounce can crushed tomatoes

1 tablespoon fresh oregano leaves (or 2 tsp dried)

1 tablespoon fresh basil leaves (or 1 tsp dried), minced

1 tablespoon fresh rosemary leaves (or 1 tsp dried), minced

1 teaspoon sea salt

Pinenut Parm

¼ cup pine nuts

1 tablespoon nutritional yeast

¼ teaspoon sea salt

Assembly

Directions

Squash

1. Roast the squash and make the tomato sauce as it's roasting [see below]. Once squash is done and just cool enough to handle, scoop flesh into colander, cover with a pot lid or a plate (to keep warm), and allow to drain into a large bowl.

Mum's Vegetable Tomato Sauce

1. Heat the oil in a 3-qt/L saucepan on medium heat. Add the onions and sauté for about 8 minutes, until softened. Add the garlic and mushrooms and sauté for another 5 minutes. Add the bell pepper and zucchini and sauté for another 5 minutes.

2. Pour in crushed tomatoes and reduce heat if necessary to simmer for 10 min¬utes. Stir in the oregano, basil, rosemary, and salt, cover, and simmer on low heat for another 20-60 minutes (the longer the better).

Pinenut Parm

1. Toast pine nuts in a small skillet for about 5 minutes, until golden (or not, toasting is optional). Set aside to cool for 5-10 minutes, then grind with nutri¬tional yeast and salt in a clean coffee grinder just until it's a coarse meal, not a paste. (Any leftovers can be stored in an airtight container in fridge for up to 3 weeks.)

Assembly

1. Portion drained squash into bowls (or onto plates). Pour sauce on top and garnish with parm.

See more: Dinner, Fall, Vegetarian, Italian, Main, Roast, Vegetables

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