I’m getting as much of the September veggies in season into my system as possible! This dish will satisfy your taste-buds and your tummy while being kind to your waistline! BRING ON THE SQUASH!
1 medium spaghetti squash
4 ripe & juicy tomatoes (on the vine)
6 medium garlic cloves
1 medium Italian frying pepper
2 medium zucchini
Extra virgin olive oil
Salt & pepper
Shredded mozzarella cheese
Cut the spaghetti squash in half and remove the seeds
Place squash cut side down in a pot and fill with water until the halves float.
Bring to a boil of medium high heat for approx. 20 minutes.
When the “meat” of the squash is fork tender remove from heat, drain and let them cool enough so you can handle them (or use a pot holder).
With a fork, scrape out the squash meat (it will look like small strands of spaghetti), and place back in the pot.
Place empty squash shells on a baking sheet.
While the squash is boiling, coat the bottom of a large frying pan with olive oil.
Mince the garlic and start sweating it over medium/low heat (you don’t want to burn the garlic).
Add salt & pepper to taste (I usually use sea salt).
Chop the rest of the veggies and add to the pan.
Sauté until the tomatoes break down and reduce a bit and until the zucchini is fork tender.
Remove from heat and pour the sautéed veggies into the pot of spaghetti squash meat.
Turn the oven on to broil (high).
Spoon the vegetable mixture back into the squash shells.
Top with shredded mozzarella cheese
Broil for a few minutes – just until the cheese melts and browns lightly.
Serve immediately with my black bread garlic toast (see my blog for the recipe).