12 November 2012

spaghetti squash with olives & pecorino romano.









Man, oh, man, I am excited about this one. Jediah & I agreed that we could eat this everyday. The combination of the texture of the squash, the salty, spicy olives, the floral basil & nutty Pecorino Romano is brilliant.  

Nutritionally, this meal is pretty well-rounded. The squash is low calorie & full of nutrients. The cheese here, is made with sheep's milk which is lower in fat & easier on digestion. Extra-virgin olive oil-- need I say more. This really is a snap, especially when the squash is already roasted & ready for use.

spaghetti squash with olives & pecorino romano.
serves 4

extra virgin olive oil
1 spaghetti squash, halved, roasted & squash strands removed*
1-2 cloves of garlic, grated
1/2 c green & katamala olives (preferably ones that have been marinated with chili flakes), roughly chopped
a handful of fresh basil, cut into ribbons
Pecorino Romano for serving
sea salt & cracked pepper
  1. In a large pan over low heat warm a bit of olive oil. Add the squash & grated garlic. Warm & stir for about 6-7 minutes. 
  2. Serve up on plates. Add chopped olives, seasoning, scatter with basil, drizzle with a little extra-virgin olive oil & grate cheese over the squash (your preference). Serve immediately.


*To roast the squash, preheat the oven to 400 degrees. Drizzle a little olive oil, season with sea salt & cracked pepper. Place the squash on the bottom rack, cut-side up. Bake for 30-35 minutes. Take the squash out, and place it cut-side down on a plate to let the steam out. 

happy eatings & cheers!
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