With all of the great Fall squash that is locally grown, here is a favorite recipe of ours for you to try.
Spaghetti Squash with Fresh Tomato & Zucchini Garni
Ingredients
1 medium Spaghetti Squash
Spaghetti Squash with Fresh Tomato & Zucchini Garni
Ingredients
1 medium Spaghetti Squash
¼ cup Delizia Butter Olive Oil
2 teaspoons Oh Olive Garlic Gourmet Blend Spice
1 tablespoon brown sugar or brown sugar substitute
1 small zucchini sliced
2 fresh tomatoes sliced
1 jar Rossi all-natural Sundried Tomato Sauce
Salt & Pepper to taste
Slice the squash lengthwise, and clean out seeds. Place the squash skin side down in 9x12 baking pan. Sprinkle Butter Olive Oil, Garlic Blend, and brown sugar in center of squash and tops of the squash. Cover with aluminum foil and bake at 350 degrees for one hour. Remove foil and bake 15 minutes more to brown. Allow to cool for ten minutes. With a fork, start at one end of the squash and pull the strands down to the other end and into a medium sized bowl. When all of the squash has been removed from the skin, toss lightly to combine the flavors of the oil and spices. Place on plates.
Slice tomatoes and zucchini into small pieces, and plate next to the squash. Spoon 2-3 tablespoons of the Sundried Tomato Sauce over the cooked squash and serve with the fresh tomatoes and sliced zucchini. Salt and pepper to taste. Delicious!
Note: If you prefer slightly cooked veggies to the raw zucchini, you may sauté lightly before adding to the tomatoes on the plate. You have your salad and main dish on the same plate!
2 teaspoons Oh Olive Garlic Gourmet Blend Spice
1 tablespoon brown sugar or brown sugar substitute
1 small zucchini sliced
2 fresh tomatoes sliced
1 jar Rossi all-natural Sundried Tomato Sauce
Salt & Pepper to taste
Slice the squash lengthwise, and clean out seeds. Place the squash skin side down in 9x12 baking pan. Sprinkle Butter Olive Oil, Garlic Blend, and brown sugar in center of squash and tops of the squash. Cover with aluminum foil and bake at 350 degrees for one hour. Remove foil and bake 15 minutes more to brown. Allow to cool for ten minutes. With a fork, start at one end of the squash and pull the strands down to the other end and into a medium sized bowl. When all of the squash has been removed from the skin, toss lightly to combine the flavors of the oil and spices. Place on plates.
Slice tomatoes and zucchini into small pieces, and plate next to the squash. Spoon 2-3 tablespoons of the Sundried Tomato Sauce over the cooked squash and serve with the fresh tomatoes and sliced zucchini. Salt and pepper to taste. Delicious!
Note: If you prefer slightly cooked veggies to the raw zucchini, you may sauté lightly before adding to the tomatoes on the plate. You have your salad and main dish on the same plate!
