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Spaghetti Squash with Pinenut Parm

Food Network Canada
Yields
4 servings

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.

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ingredients

Squash

1
kg spaghetti squash

Mum's Vegetable Tomato Sauce

3
Tbsp olive oil
2
medium onions, chopped (or 1 large)
2
clove cloves garlic, minced or pressed
8
oz mushrooms, sliced (cremini [brown], Portobello, or white)
1
bell pepper, chopped (any color)
1
medium zucchini, chopped
1 28
oz can crushed tomatoes
1
Tbsp fresh oregano leaves (or 2 tsp dried)
1
Tbsp fresh basil leaves (or 1 tsp dried), minced
1
Tbsp fresh rosemary leaves (or 1 tsp dried), minced
1
tsp sea salt

Pinenut Parm

¼
cup pine nuts
1
Tbsp nutritional yeast
¼
tsp sea salt
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directions

Step 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.

Step 2

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.

Step 3

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).

Step 4

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.)

Step 5

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

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