Spaghetti Squash from the Village Tavern - WVTM-TV Birmingham, AL

Spaghetti Squash from the Village Tavern

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Chef Mary Grace Howard shares her recipe for this bright vegetable dish.


Spaghetti Squash and Zucchini

1 Portion

  • 1 Cup Spaghetti Squash
  • ½ Cup Zucchini, julienne, skin on                  
  • ½ Cup Broccoli Florets, blanched                   
  • ½ Cup Cauliflower Florets, blanched           
  • ¼ Cup Red Pepper, julienned 1/4"               
  • 1 tsp. Fresh Basil, julienne          
  • ¼ Cup Oil, extra virgin                    
  • 1/4 Cup Water             
  • ¾ tsp. Kosher Salt      
  • ¼ tsp. White Pepper                       
  • 1 tsp. Pine Nuts          
  • 1 Tbsp. Parmesan Cheese, shredded          
  • ½ Cup Plum Tomato Sauce          
  • 1 Tbsp. Oil, extra virgin, to drizzle at the end               
  1. In heated saute pan, add water and olive oil and bring to a simmer.
  2. Add red peppers, zucchini and cook 2 minutes.
  3. Add spaghetti squash, broccoli and cauliflower. Season with salt and pepper and cook 2 minutes. Add fresh basil and toss.
  4. In second saute pan, heat plum sauce to a simmer.
  5. Spoon tomato sauce into pasta bowl making a large circle in the middle of the plate.
  6. Mound spaghetti squash mixture, very high, in the middle of the plate.
  7. Sprinkle with Parmesan Cheese and pine nuts. Drizzle oil over the top and around the dish and serve.

NOTE: When cutting zucchini, it is best to use a mandolin to insure a julienne cut. If not, cut ends off of zucchini. Stand on end and slice down the zucchini, keeping skin on and cut 1/4" strips.

Roasting Spaghetti Squash

Yield: 2 Quarts

  • 3 Each Spaghetti Squash, split, seeds removed
  • 2 Cups Water
  • 2 teaspoon Kosher Salt
  • ½ teaspoon White Pepper
  1. Preheat oven to 350 degrees. Place two cups of water in a baking pan large enough to fit the squash.
  2. Split and remove seeds from spaghetti squash. Season flesh side with salt and pepper mix and place cut side down in baking pans.
  3. Place in oven and cook for 25-30 minutes or until squash comes away from skin with a fork.
  4. Remove from oven. Cook and remove squash from skin using a fork.


Plum Tomato Sauce

Yield: 2 Quarts

  • 1 Cup Yellow Onion, diced
  • 1 Cup Red Onion, diced
  • 2 Cans Diced Plum Tomatoes, 28.2 oz.
  • 2 Tbsp. Garlic, chopped
  • 1 Tbsp. Oregano, chopped
  • 1/8 cup Extra Virgin Olive Oil
  • ¾ teaspoon Kosher Salt
  • 1/8 teaspoon White Pepper
  1. Heat oil in sauce pot and add garlic. Saute until golden brown.
  2. Add onions, stir and cook about 15 minutes. (do not put color)
  3. Season with salt and pepper, add oregano, cook 2 minutes.
  4. Add tomatoes, stir and bring to a boil, once boiling reduce to a simmer and cook 30 minutes.
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