Spaghetti Squash and Zucchini

Village Tavern Restaurant Recipe

Serves 2

1 small spaghetti squash
1 cup broccoli florets
1 cup cauliflower florets
2 small zucchini
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1/2 cup water
1 (6 oz.) jar roasted red peppers, drained and cut into thin strips
Salt and white pepper to taste
2 teaspoons unsalted butter
1 tablespoon thinly sliced fresh basil
1 cup tomato sauce
2 tablespoons shredded Parmesan cheese
2 tablespoons toasted pine nuts

Preheat oven to 350 degrees. Cut the spaghetti squash in half lengthwise, scoop out the seeds and place the squash cut side down in a baking dish. Add enough water to go 1 inch up the sides. Bake the squash for 60 minutes. When it is cool enough to handle, use a fork to scrape the squash across its width, pulling it away in spaghetti-like strands. Reserve 2 cups of the squash for the recipe; save any remaining squash for another use.

Meanwhile, bring a small pot of water to boil and blanch the broccoli and cauliflower for 1 to 2 minutes, until crisp tender. Remove from water and set aside. Use a mandoline or sharp knife to slice the zucchini lengthwise into very thin julienne strips, like linguine.

In a large saute pan, bring 1/4 cup olive oil and the water to a simmer. Add the red peppers and zucchini and cook 2 minutes. Add the spaghetti squash, broccoli and cauliflower. Season with salt and pepper, and cook 2 minutes. Add the butter and stir until it's melted, and then add the basil.

In a small saute pan, heat the tomato sauce to a simmer. Sauce can be held warm. Spoon the tomato sauce into 2 large pasta bowls, making a large circle in the middle of the bowl. Mound the spaghetti squash mixture in the middle of the bowls. Sprinkle with Parmesan cheese and pine nuts. Drizzle oil over the top and around the dish and serve.