Spaghetti Squash and Zucchini

Staff Writer
Spaghetti Squash and Zucchini
Village Tavern

Some people only think of sautéeing these vegetables with a little butter, but this recipe shows us how far the two can go when cooked with fresh basil, Parmesan cheese, and toasted pine nuts. Perfect as a salad or as a side dish to your holiday meal.

4
Servings
215
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup spaghetti squash
  • 1 Cup julienned zucchini, with skin on
  • 1/2 Cup broccoli florets, blanched
  • 1/2 Cup julienned roasted red pepper
  • 1 Teaspoon chiffonade basil
  • 1/4 Cup extra-virgin olive oil
  • 1/4 Cup water
  • 1 Teaspoon sweet butter
  • 1 Teaspoon each salt and white pepper
  • 1 Tablespoon toasted pine nuts
  • 1 Tablespoon shredded Parmesan cheese
  • 1/2 Cup plum tomato sauce
  • 1 Tablespoon extra-virgin olive oil, to drizzle at the end of dish

Directions

Heat a sauté pan to medium high and add the water and olive oil to bring to a simmer. Add the red peppers and zucchini and cook for 2 minutes. Add spaghetti squash, broccoli, and cauliflower. Season with salt and pepper and cook 2 minutes. Add the butter until melted, and then add basil. In second sauté pan, heat the plum sauce to a simmer. Sauce can be held warm. Spoon the tomato sauce into a pasta bowl, making a large circle in the middle of the plate. Mound the spaghetti squash mixture, very high, in the middle of the plate. Sprinkle with Parmesan cheese and pine nuts.  Drizzle oil over the top and around the dish and serve.

 

Spaghetti Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Spaghetti Squash Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
21g
32%
Sugar
3g
N/A
Saturated Fat
4g
19%
Cholesterol
5mg
2%
Protein
3g
6%
Carbs
7g
2%
Vitamin A
65µg
7%
Vitamin B6
0.2mg
8.3%
Vitamin C
46mg
76%
Vitamin E
3mg
17%
Vitamin K
15µg
19%
Calcium
66mg
7%
Fiber
2g
6%
Folate (food)
23µg
N/A
Folate equivalent (total)
23µg
6%
Iron
1mg
5.4%
Magnesium
25mg
6%
Monounsaturated
13g
N/A
Niacin (B3)
0.9mg
4.6%
Phosphorus
70mg
10%
Polyunsaturated
3g
N/A
Potassium
273mg
8%
Sodium
353mg
15%
Zinc
0.5mg
3.4%

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