spaghetti squash and zucchiniVillage Tavern’s

By grammadot

Ingredients

• Village Tavern’s spaghetti squash and zucchini
• Adapted by Village Tavern.
• 2 tablespoons extra-virgin olive oil, plus more for drizzling, optional
• ¼ cup water
• ¾ cup julienne zucchini, skin on
• ½ cup julienne roasted red pepper
• 1 cup roasted spaghetti squash (see recipe)
• ½ cup broccoli florets, blanched
• ½ cup cauliflower florets, blanched
• 1 teaspoon unsalted butter
• 1 tablespoon chiffonade fresh basil
• ½ cup plum tomato sauce (see recipe)
• 1 tablespoon shredded Parmesan cheese
• 1 tablespoon pine nuts, toasted
• Kosher salt and ground white pepper, to taste
• Roasted spaghetti squash
• 1 spaghetti squash, cut in half lengthwise, seeds removed
• 2 cups water
• Kosher salt and ground white pepper, to taste
• Plum tomato sauce
• 2 teaspoons extra-virgin olive oil
• 1½ teaspoons chopped garlic
• 3 tablespoons diced yellow onion
• 3 tablespoons diced red onion
• 1 teaspoon chopped fresh oregano
• 1 28-ounce can diced plum tomatoes (preferably Cento petite diced San Marzano)
• Kosher salt and coarse ground black pepper, to taste

Preparation

Step 1

1. Using a large saute pan over medium heat, bring olive oil and water to a simmer. Add
zucchini and red peppers, cook 2 minutes. Add spaghetti squash, broccoli and cauliflower.
Season with salt and pepper, to taste, cook 2 minutes. Add butter, stir until melted and
toss with basil.
2. Using a small saute pan over medium heat, bring tomato sauce to a simmer. Spoon
tomato sauce into serving bowl making a large circle in the middle of the bowl. Mound
spaghetti squash mixture, very high, in the middle of the bowl.
3. Sprinkle with Parmesan cheese and pine nuts. Drizzle olive oil over the top and around
the dish, if desired.
Makes 1 generous serving

Roasted spaghetti squash
1.Preheat oven to 350 degrees. Place two cups of water in a 9-inch x 13-inch baking pan.
Season flesh side of squash with salt and pepper, to taste. Place cut side down in baking
pan. Cook until squash skin is easily pierced with a fork, about 25-30 minutes.
2.Set squash aside to cool. Once cool enough to handle, remove squash from skin using
a fork, pulling away to form long strands.
*Note: Squash can be prepared in advance and stored refrigerated in an air tight container
until needed.
Makes about 2 cups

Plum tomato sauce
1.Using a medium sauce pan over medium heat, heat the olive oil. Saute garlic until lightgolden
brown. Reduce heat to medium low, add yellow and red onions. Stirring
frequently, cook until soft and translucent, about 5 minutes. Do not allow onions to color.
Add oregano and cook 2 minutes.
2.Increase heat to medium high, add tomatoes, season with salt and pepper, to taste.
Stir and bring to a boil, reduce to a simmer and cook 15-20 minutes.
Makes about 3½ cups