Late Summer is a time when our favorite Italian Summer vegetables are at their peak and the fresh harvest of Autumn Squash arriving. This convergence of Seasonal vegetables makes for a masterful medley that creates this simple yet colorful vegetarian dish. So much flavor comes forth with the lightly saute’d veggies and fresh herbs tossed together with this spaghetti squash that looks like golden angel hair pasta. Our recipe makes a big bowl so invite guests or plan to eat it for a few meals (and like spaghetti it gets more flavorful the following day and is good cool or warm).

Ingredients:
4 c. Spaghetti Squash baked
2 T. virgin olive oil
2 T. unsalted butter
2 T. elephant garlic minced or grated
1 c. red onion chopped
1 c. sweet peppers chopped
3 c. mushrooms sliced
1 c. Roma tomato chopped
1 t. lemon pepper
1/2 t. salt
1/4 c. white wine (optional)
1/2 c. basil chopped
1/2 c. cilantro chopped
3/4 c. toasted pumpkin or pepita seeds
1 c. goat cheddar or Manchego sheeps cheese
additional  2-3 T. virgin olive oil

Directions:
Place squash in pan with a few knife slits to allow steam to escape while baking. Bake in oven 450 for about 45 minutes. You can test the squash by cutting into the squash and checking to see that the golden threads inside are tender. Once the squash is done and out of the oven, cut it in half and let it cool down a bit. There will be 3-4 cups of spaghetti squash which can stored in refrigerator or freezer for another time.

Place olive oil and butter in a large pan on medium heat with the garlic and onion. Continue to chop and add the following ingredients in this order placing each ingredient into the pan to saute’ with the garlic and onions till tender. Sweet peppers, mushrooms, Roma tomato, lemon pepper, salt, white wine. At the very end add basil and cilantro and saute’ for a few more minutes. Total saute’ time is about 20 minutes.

Toast the pumpkin seeds on medium for about 5 minutes stirring frequently. Grate the cheese.

Scoop out 4 cups of the Spaghetti squash in a medium/large bowl and toss in the saute’d vegetables add toasted pumpkin seeds, 2-3 more tablespoons of olive oil and the grated cheese. Add a dash of cayenne and additional salt to taste. Your Summer Spaghetti Squash toss is ready to be served. Enjoy!

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