Spaghetti squash is in season almost year-round and I find it a fun way to change up your everyday vegetable routine. You can serve it as an alternative to pasta or just as a yummy roasted vegetable which is my favorite way to serve. It is both filling and healthy, a nutrient-dense food, low in calories but high in vitamins and minerals. It is a particularly good source of fiber, vitamin c, manganese and vitamin b6. It is also super easy to prepare. I roast the squash cut side down, with a bit of olive oil and salt on a baking sheet for about 40 minutes, or until it starts to get golden. Once you remove it from the oven and it is cool enough to handle, use a fork to scrape the strands from it. At this point, you can add pasta sauce or pesto to the spaghetti strands and serve it as a pasta. In this recipe, as an alternative to sauce, I tossed it with sundried tomatoes, basil, arugula and toasted pine nuts. I added in chili flakes and plenty of salt and pepper and topped it with a bit of mozzarella before placing it back in the oven to get golden and bubbly.
Spaghetti Squash with Mozzarella and Sundried Tomatoes
· 1 spaghetti squash
· 3 tablespoons chopped sundried tomatoes
· ¼ cup toasted pine nuts
· 2 tablespoons chopped basil
· 1 handful arugula
· 4 slices mozzarella cheese
· Salt, pepper and chili flakes to taste
1. Preheat oven to 400*F
2. Slice squash lengthwise horizontally and remove the seeds from the center.
3. Drizzle with a tablespoon of olive oil, season with salt and pepper. Place on a baking sheet and into the oven for about 40 minutes or until edges are golden brown.
4. Remove from oven and scrape the insides to release the spaghetti strands.
5. Mix in the pine nuts, chopped sundried tomatoes, basil and arugula. Drizzle with a bit more olive oil and season with salt, pepper and chili flakes.
6. Top with mozzarella slices and broil for a couple of minutes or until cheese gets golden and bubbly. Serve topped with a bit more arugula for color.