Spaghetti Squash With Balsamic Vegetables And Toasted Pine Nuts Recipes

Steps:

• Position rack in center of oven and preheat to 375°F. Halve squash lengthwise and scoop out seeds. Season inside of squash with salt and pepper. Coat baking sheet with cooking spray; lay halves cut side down on sheet and bake 30 minutes.
• Meanwhile, combine anchovy (if using), garlic, tomatoes, mushrooms, olives, capers, red pepper flakes, and 2 Tbsp. oil in a large bowl. Remove baking sheet from oven and transfer tomato mixture to sheet alongside squash. Return to oven and cook until squash is tender and shell is easily pierced, about 15 minutes more.
• Meanwhile, toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate; set aside.
• Remove sheet from oven. Scrape squash crosswise to pull strands from shells into a medium bowl; discard shells. Using the back of a fork or spoon, gently push down on tomatoes on sheet to break them up and release their juices. Scrape tomato mixture and any accumulated juices into bowl with squash. Add remaining 1 Tbsp. oil, then toss with half of basil, parsley, and reserved pine nuts. Divide among bowls and dollop with ricotta. Garnish with remaining basil, parsley, and pine nuts.

Steps:

• 1. After separating your spaghetti squash diagonally and taking out all of the seeds, drizzle with olive oil and salt and pepper to taste. Rub it in. For directions on prepping spaghetti squash, I found that taking a good knife, and using a dish towel underneath (for stability), make several cuts lengthwise on both sides but not clear to the end (too tough to cut through) and then separating by hand is recommended. Clean out all of the seeds and mush in the middle, leaving the hardy sides intact.
• 2. Take fresh sprigs of herbs (your choice, but I used fresh thyme and rosemary. Be careful not to use too much rosemary as it will overpower the other flavors) and put them inside the spaghetti squash before you turn it over onto a cookie sheet that is covered with parchment paper.
• 3. Cook for about 40 minutes at 375 or until a knife punctures the skin easily. Don't overcook!
• 4. Take the squash out of the oven and let it sit while you do this next step. Have 4 cloves of garlic chopped to put into a high sided frying pan. I used about 2-3 TBL butter and about a TBL of good olive oil. Heat on medium (depending upon your stovetop). Melt butter and olive oil, toss in garlic and cook just until garlic is lightly sauteed, add freshly squeezed lemon then add squash which you will use a fork to separate into a nice textured "spaghetti-like" quantity and mix well. Add parmesan cheese just until melted and throw in some pine nuts. Toss and serve with more roasted pine nuts!

Steps:

• Heat oven to 350°F. Line cookie sheet with foil. Set aside.
• Using sharp knife, cut squash in half lengthwise. Use spoon to remove seeds. Place squash halves cut sides down on cookie sheet.
• Bake until knife can be inserted with just a little bit of resistance, about 30 minutes.
• Cool slightly. Using fork, gently remove strands of cooked squash. Measure out 6 cups of the squash, and place in large bowl.
• Cut butter into small cubes, and add to warm squash. Stir in gently to melt butter. Add pine nuts, Parmesan cheese, basil and oregano. Season to taste with salt and pepper. Serve warm.