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DEL.ICIO.USVillage Tavern's Spaghetti Squash and Zucchini
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Cuisine: American New American
From the menu of . . . Village Tavern
11555 Rainwater Drive, Alpharetta
770-777-6490
Q: As my New Year's resolution, I decided to cut back on carbohydrates. My family and I recently ate at Village Tavern in Alpharetta, and I was craving pasta. Instead, I ordered the spaghetti squash with zucchini and was completely impressed --- it reminded me of pasta but without all the carbs!
- Jillianne Arkwood, via e-mail
A: This recipe is indeed delicious, and you can eat a big bowl of it because it's mostly veggies. At the Village Tavern, chef Matt Hughes gives the dish added richness with lots of olive oil and a touch of butter --- but you could also make it with just 2 tablespoons olive oil and no butter and still end up with a very tasty dinner.
Hands on time: 30 minutes Total time: 1 hour and 45 minutes Serves: 2
Ingredients:
-
1 small spaghetti squash
1 cup broccoli florets
1 cup cauliflower florets
2 small zucchini
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1/2 cup water
1 (6-ounce) jar roasted red peppers, drained and cut into thin strips
Salt and white pepper to taste
2 teaspoons unsalted butter
1 tablespoon thinly sliced fresh basil
1 cup tomato sauce
2 tablespoons shredded Parmesan cheese
2 tablespoons toasted pine nuts
Instructions:
Preheat oven to 350 degrees. Cut the spaghetti squash in half lengthwise, scoop out the seeds and place the squash cut side down in a baking dish. Add enough water to go 1 inch up the sides. Bake the squash for 60 minutes. When it is cool enough to handle, use a fork to scrape the squash across its width, pulling it away in spaghetti-like strands. Reserve 2 cups of the squash for the recipe; save any remaining squash for another use.
Meanwhile, bring a small pot of water to boil and blanch the broccoli and cauliflower for 1 to 2 minutes, until crisp-tender. Remove from water and set aside. Use a mandoline or sharp knife to slice the zucchini lengthwise into very thin julienne strips, like linguine.
In a large saute pan, bring 1/4 cup olive oil and the water to a simmer. Add the red peppers and zucchini and cook 2 minutes.
Add the spaghetti squash, broccoli and cauliflower. Season with salt and pepper, and cook 2 minutes. Add the butter and stir until it's melted, and then add the basil.
In a small saute pan, heat the tomato sauce to a simmer. Sauce can be held warm.
Spoon the tomato sauce into 2 large pasta bowls, making a large circle in the middle of the bowl. Mound the spaghetti squash mixture in the middle of the bowls.
Sprinkle with Parmesan cheese and pine nuts. Drizzle oil over the top and around the dish and serve.
Meanwhile, bring a small pot of water to boil and blanch the broccoli and cauliflower for 1 to 2 minutes, until crisp-tender. Remove from water and set aside. Use a mandoline or sharp knife to slice the zucchini lengthwise into very thin julienne strips, like linguine.
In a large saute pan, bring 1/4 cup olive oil and the water to a simmer. Add the red peppers and zucchini and cook 2 minutes.
Add the spaghetti squash, broccoli and cauliflower. Season with salt and pepper, and cook 2 minutes. Add the butter and stir until it's melted, and then add the basil.
In a small saute pan, heat the tomato sauce to a simmer. Sauce can be held warm.
Spoon the tomato sauce into 2 large pasta bowls, making a large circle in the middle of the bowl. Mound the spaghetti squash mixture in the middle of the bowls.
Sprinkle with Parmesan cheese and pine nuts. Drizzle oil over the top and around the dish and serve.
Notes:
For a weeknight supper, prepare the squash and vegetables the night before and store in the fridge. Then saute everything a few minutes before serving.
Nutrition:
Per serving: 468 calories (percent of calories from fat, 68), 9 grams protein, 29 grams carbohydrates, 9 grams fiber, 38 grams fat (8 grams saturated), 14 milligrams cholesterol, 568 milligrams sodium.
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