October 13, 2010
“Bonus “Squash” Pit II”- Roasted Vegetable Primavera with Spaghetti Squash During my weekly adventure through the farmers market on Sunday I was in squash heaven.  Everything from kabocha squash to acorn squash were quite abundant.  I grabbed a beautiful spaghetti squash to accompany the array of veggies I had already bought and headed home to cook up this delish dish. What You Need: 1 Spaghetti Squash (seeded, roasted and filling scooped out), Set Aside  1 Eggplant (medium dice) 2 Small Zucchini (medium dice) 1 Red Pepper (seeded and medium dice) 1 Tomato (seeded and medium dice) White Balsamic Vinegar (to taste) Salt/Pepper (to taste) Nutritional Yeast (to taste) 1/4 Cup Basil (chiffonade) 2 Cloves Garlic (crushed) Heat oven to 400 degrees. 1. Place a silpat onto a baking sheet.  Then, combine all of your chopped vegetables and garlic into a medium bowl.  Salt and Pepper the veggies, toss to combine.  Spread the veggies onto the baking sheet and place into the oven for about 25 minutes or until veggies are tender. 2. Remove the baking sheet from the oven and toss the veggies back into the medium bowl.  Add the balsamic vinegar, basil, crushed red pepper and nutritional yeast to the mixture. 3. Next, fold in the spaghetti squash to combine with the roasted veggies.  You can then serve immediately, or place the mixture into a casserole dish and allow the dish to bake. *Feel free to make the roasted spaghetti squash a day in advance.  Allow the squash to cool before storing it in the fridge. **Can you guess what I’m referring to in the title?

“Bonus “Squash” Pit II”- Roasted Vegetable Primavera with Spaghetti Squash

During my weekly adventure through the farmers market on Sunday I was in squash heaven.  Everything from kabocha squash to acorn squash were quite abundant.  I grabbed a beautiful spaghetti squash to accompany the array of veggies I had already bought and headed home to cook up this delish dish.

What You Need:

1 Spaghetti Squash (seeded, roasted and filling scooped out), Set Aside

 1 Eggplant (medium dice)

2 Small Zucchini (medium dice)

1 Red Pepper (seeded and medium dice)

1 Tomato (seeded and medium dice)

White Balsamic Vinegar (to taste)

Salt/Pepper (to taste)

Nutritional Yeast (to taste)

1/4 Cup Basil (chiffonade)

2 Cloves Garlic (crushed)

Heat oven to 400 degrees.

1. Place a silpat onto a baking sheet.  Then, combine all of your chopped vegetables and garlic into a medium bowl.  Salt and Pepper the veggies, toss to combine.  Spread the veggies onto the baking sheet and place into the oven for about 25 minutes or until veggies are tender.

2. Remove the baking sheet from the oven and toss the veggies back into the medium bowl.  Add the balsamic vinegar, basil, crushed red pepper and nutritional yeast to the mixture.

3. Next, fold in the spaghetti squash to combine with the roasted veggies.  You can then serve immediately, or place the mixture into a casserole dish and allow the dish to bake.

*Feel free to make the roasted spaghetti squash a day in advance.  Allow the squash to cool before storing it in the fridge.

**Can you guess what I’m referring to in the title?

Comments (View)
blog comments powered by Disqus