In a perfect world, pasta would be a vegetable and eating lots of it would take off inches, enrich our cells with nutrients, counteract any food intolerances we have and rejuvenate our skin to boot. Now, I’m not knocking pasta. I am a big fan. But let’s face it — we shouldn’t eat it every day.
Spaghetti squash, on the other hand, is a possibility for everyday eating. And just because it’s healthy, doesn’t mean that we can’t dress it like an Italian would pasta.
This recipe does just that: Topped with a delicious tomato and basil sauce, toasted pine nuts, roasted broccoli, sautéed peas and Parmigiano Reggiano, you will feel as though you are in Italy … but you’ll still be able to fit into all of your fabulous clothes.
Although the recipe calls for adding roasted broccoli and sautéed peas on top, if you don’t have the time to make both or either, don’t fret. The spaghetti squash will be wonderfully delicious without it.
Spaghetti without the spaghetti—if only every restaurant offered this as an option!
Spaghetti Squash Primavera Recipe Ingredients: Serves 2-4 people
- 1 large spaghetti squash
- Tomato and basil marinara sauce
- Roasted broccoli (drizzle ¼-1/3 cup of extra virgin olive oil and sprinkle salt and pepper over broccoli florets from 2-3 heads of broccoli; heat in 425°F oven for 11-15 minutes)
- Spring peas and onions (sauté 1 onion in 3 tablespoons of olive oil for 3-5 minutes; add 1 lb. of shelled fresh or frozen peas and cook for a few minutes; then add salt to taste; cook mixture for 3-5 minutes, until peas are tender)
- Olive oil
- Pine nuts
- Freshly grated Parmigiano Reggiano
Directions: Preheat oven to 375 F. Prick spaghetti squash with a knife. Place in oven for an hour or until soft-ish. In the meantime, prepare other ingredients. Toast the pine nuts by placing them on a hot pan over medium heat. (Heat pan first for a few minutes) Be very careful: I burn them regularly because I lose focus. Shake the pan every so often so they don’t burn and can toast on both sides. They will take about 5 minutes to become golden brown. Once squash is done, cut it in half. Remove the seeds with a spoon. Using a fork, scrape out squash insides so it forms “spaghetti” on a serving platter or individual plates. Drizzle with a little olive oil. Top with tomato sauce. Place a few spoonfuls of peas and onions. Place a few handfuls of roasted broccoli. Sprinkle a handful of toasted pine nuts. Top with freshly grated Parmigiano Reggiano.