|
Ingredients:
Serves 4
1 spaghetti squash (3 pounds)
1 head broccoflower
1/2 tablespoon
salt
1/3 cup olive oil
2 cloves garlic, chopped
1/2 teaspoon
red pepper
flakes
1/4 cup pitted, chopped green olives
1 teaspoon
capers
Salt and
pepper
3 tablespoons toasted bread crumbs*
* Toast bread crumbs over low heat in a small heavy skillet until
browned.
|
|
![]()
By Nicki Dwyer •
Prop Styling by Kathy Curotto •
Photography by Eric Johnson •
Art Direction By Marcella Spanogle
Spaghetti Squash with Broccoflower and Green Olive Sauce
It may look like spaghetti, but you'll be getting a double dose of veggies
with this unusual combination. The sauce would taste equally delicious served
over pasta.
1. Wash spaghetti squash, dry, and prick several times on all sides with a
fork. (It is important to do this or squash will explode.) Put in microwave and
cook on high power for about 20 minutes, turning at 5-minute intervals till
squash is soft but still a little firm. Remove and set aside. It will stay warm
for quite a while.
2. Bring a saucepan of water to a boil. Cut broccoflower
into small florets and add to saucepan with 1/2 tablespoon salt. Boil until
tender but still firm. Drain and set aside.
3. In a large skillet, heat olive
oil with garlic and red pepper flakes over low heat until warmed. Remove from
heat and stir in broccoflower, olives, and capers.
4. Cut squash in half
lengthwise, gently scrap out seeds. Comb the flesh with a fork to separate
strands. (If squash has cooled off, you can reheat it in the microwave for a
couple of minutes.) Place squash in a bowl, add broccoflower mixture, and toss
to combine. Salt and pepper to taste and sprinkle top with bread crumbs before
serving.
 Stumble It!
archive »
|
