Spaghetti Squash a la Salsa Fresca

Chef Mary Ann from Gigi’s Cucina Povera was in the kitchen this morning with a fresh recipe that utilizes delicious fall vegetables. Check out the recipe for Spaghetti Squash below. For more information on Gigis visit www.gigiscucinapovera.com

Ingredients:

– 1 spaghetti squash

– 1 cup of toasted walnuts

– 3 heirloom tomatoes

– 1 red onion

– 2 cloves of garlic

– 1/2 cup of olive oil

– 1 bunch of basil

– sliced fresh mozzarella cheese

 

Directions:

– Begin by cutting the squash in half, length wise. Place it on a baking sheet with a few tablespoons of water. Place it in a 350 degree oven for about 30 to 40 minutes.

– Once the squash is cooked, remove it from the oven and let cool. Use a form to shred the squash. It should look like thin spaghetti strands

-Slice the red onion, chop the garlic and dice the tomatoes. Saute the red onions in olive oil over medium high heat. Once the onions are translucent, add the garlic and tomatoes. Cook together for about 3 minutes

– Take the shredded spaghetti squash and place it in another skillet with olive oil. Let the squash saute for about 5 minutes and add chopped fresh basil

– Plate the squash and pour over the chunky tomato sauce. Garnish with more fresh basil and fresh mozzarella cheese. Enjoy!

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s