Village Tavern Spaghetti Squash and Zucchini

Village Tavern Spaghetti Squash and Zucchini

Posted: Updated:

 

               VILLAGE TAVERN - SPAGHETTI SQUASH AND ZUCCHINI

(1 Portion)

 

1

Cup

Spaghetti Squash

1. In heated saute pan, add water

1/2

Cup

Zucchini, julienne, skin on

and olive oil and bring to a simmer.

1/2

Cup

Broccoli Florets, blanched

2. Add red peppers, zucchini and cook

1/2

Cup

Cauliflower Florets, blanched

2 minutes.

1/4

Cup

Red Pepper, julienned 1/4"

 

1

tsp.

Fresh Basil, julienne

3. Add spaghetti squash, broccoli and

1/4

Cup

Oil, extra virgin

cauliflower. Season with salt and pepper

1/4

Cup

Water

and cook 2 minutes. Add fresh basil

3/4

tsp.

Kosher Salt

and toss.

1/4

tsp.

White Pepper

4. In second saute pan, heat plum sauce

1

tsp.

Pine Nuts

to a simmer.

1

Tbsp.

Parmesan Cheese, shredded

5. Spoon tomato sauce into pasta bowl

1/2

Cup

Plum Tomato Sauce

making a large circle in the middle of the plate.

1

Tbsp.

Oil, extra virgin, to drizzle at the end

 
   

6. Mound spaghetti squash mixture, very

   

high, in the middle of the plate.

   

8. Sprinkle with Parmesan Cheese and pine

   

nuts. Drizzle oil over the top and around

   

the dish and serve.

    

NOTE:

  
  

When cutting zucchini, it is best to use a mandolin to insure a julienne cut. If

  

not, cut ends off of zucchini. Stand on end and slice down the zucchini, keeping

  

skin on and cut 1/4" strips.

 
    
 

  

 

  
    

ROASTING SPAGHETTI SQUASH

(Yield: 2 QUARTS)

 

3

Each

Spaghetti Squash, split, seeds

1. Preheat oven to 350 degrees. Place

  

removed

two cups of water in a baking pan   

2

Cups

Water

large enough to fit the squash.

2

teaspoon

Kosher Salt

2. Split and remove seeds from

1/2

teaspoon

White Pepper

spaghetti squash. Season flesh side

   

with salt and pepper mix and place

   

cut side down in baking pans.

   

3. Place in oven and cook for 25-30

   

minutes or until squash comes away

   

from skin with a fork.

   

4. Remove from oven. Cook and

   

remove squash from skin using

   

a fork.

 

 

PLUM TOMATO SAUCE

 

(Yield: 2 QUARTS)

1

Cup

Yellow Onion, diced

1. Heat oil in sauce pot and add garlic.

1

Cup

Red Onion, diced

Saute until golden brown.

2

Cans

Diced Plum Tomatoes, 28.2 oz.

2. Add onions, stir and cook about

2

Tbsp.

Garlic, chopped

15 minutes. (do not put color)

1

Tbsp.

Oregano, chopped

3. Season with salt and pepper, add

1/8

cup

Extra Virgin Olive Oil

oregano, cook 2 minutes.

3/4

teaspoon

Kosher Salt

4. Add tomatoes, stir and bring to a

1/8

teaspoon

White Pepper

boil, once boiling reduce to a simmer

   

and cook 30 minutes.

 

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