I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Thursday, April 17, 2014

Spaghetti Squash Primavera


The temperatures start to rise, we begin to shed a few layers of clothes that we piled on through the winter. And then we realize maybe it's time to shed a few pounds we added during the colder months as well.

It is easy to put on a bit of weight during the cooler season as we fill up on hearty dishes and comfort food and cuddle up on the couch for hours to stay warm. Luckily spring helps make it easy to drop those unwanted pounds. Sunny, warm days lend themselves to long walks, and spring produce starts to pop up to encourage lighter, fresher eating.

After an over-indulgent weekend trip with friends to Woodstock (think a stop by Sonic, homemade personal pizzas, skillet chocolate chip cookies and far too much candy) I was especially in need of a detox this week. To counter-balance the quantities of bad food I'd taken in it was time to respond with a meal full of veggies. Yet I wasn't ready to give up on the comfort. Spaghetti squash was the answer. After roasting its tender flesh transforms into pasta-esque shreds which are the base for a vegetable strewn dish.

It's so easy to adjust this based on whatever you have on hand: spinach, mushrooms, or cherry tomatoes would make a welcome addition. Regardless of your vegetable mix-in decisions your taste buds will feel indulged as your waste line says thank you.

Spaghetti Squash Primavera
serves 6 or so as entree

1 spaghetti squash
olive oil
salt
pepper
1 bundle of asparagus
4 TB butter
2 zucchini, chopped
1/2 c. sun-dried tomatoes
1/2 c. grated Parmesan cheese
1/2 c. fresh basil, chopped

Heat oven to 425.
Cut the spaghetti squash in half and clean out the seeds. Rub with a bit of olive oil and sprinkle with salt and pepper. Place cut side down on a parchment paper lined baking sheet. Roast until the flesh is tender and easily shredded with a fork, about 45 minutes-1 hour (depending on size).
Meanwhile, blanch the asparagus: Bring a large pot of water to a boil, toss in the asparagus and boil for 30-90 seconds (depending on diameter of stalks). Drain and drop the asparagus into ice cold water. Once completely cool, chop into 1" pieces.
Once the squash is cooked and cool enough to handle, scoop out the flesh.
Melt the butter in a large pan. Add the zucchini and cook until just tender, about 1-2 minutes. Stir in the asparagus and the sun dried tomatoes and cook for 30 seconds more. Toss in the spaghetti squash and cook until heated through. Stir in the Parmesan cheese and fresh basil. Taste and add more salt and pepper if necessary.

5 comments:

Steve Finnell said...
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That Girl said...

All that green is beautiful this time of year.

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Mary said...

Thank goodness for green! It's beautiful and tasty. How could we ask for more? Delicious.