Recipe: Spaghetti squash pie | Vancouver Solar

Posting articles

This veggie-ahead recipe is perfect for plating on a chilly tumble evening. Designed and shared by the staff at Mutti, the recipe subs in pasta or dough for healthy spaghetti squash.

Post articles

1 small spaghetti squash

1/2 cup (125 mL) mushrooms, diced

1/4 cup (60 mL) red onion, chopped

1/2 cup (125 mL) zucchini, chopped

1/2 cup (125 mL) fennel, chopped

2 cloves of garlic, minced

More-virgin olive oil

1 cup (250 mL) Mutti Finely Chopped Tomatoes (Polpa)

1 tsp (5 mL) refreshing oregano, finely chopped

1 tbsp (15 mL) fresh basil, finely chopped (additionally further for garnish)

Salt and pepper to flavor

Freshly grated Parmigiano Reggiano (optional, skip if you’d like the recipe to be vegan or dairy-free of charge)

Preheat oven to 400 F.

Reduce the spaghetti squash in 50 % lengthwise and take out the seeds. Area cut-facet up on a baking sheet and bake for 40 minutes. Although the spaghetti squash is roasting in the oven, sauté the mushrooms, crimson onion, zucchini, fennel and garlic in a massive pan with a very little more-virgin olive oil. Insert the Mutti Finely Chopped Tomatoes and the refreshing herbs, and year with salt and pepper to taste.

Clear away the spaghetti squash from the oven and get rid of the flesh with a fork. Baste a pie dish with olive oil, then press the squash into the dish distributing evenly to kind a “crust.” Reduce the warmth on the oven to 350 F. Add the tomato and vegetable mixture to the top rated of the squash crust, leaving 1/4 inch close to the edge. Bake uncovered for 45 minutes.

Take away from the oven, and major with freshly grated Parmigiano Reggiano. Allow for the cheese to soften on the dish whilst the spaghetti squash pie cools. Garnish with new basil.

Serves two. 

Leave a comment

SMM Panel PDF Kitap indir