BIRMINGHAM, AL -
Chef Mary Grace Howard shares her recipe for this bright
vegetable dish. www.villagetavern.com
Squash and Zucchini
- 1 Cup
- ½ Cup
Zucchini, julienne, skin on
- ½ Cup Broccoli
- ½ Cup Cauliflower
- ¼ Cup Red
Pepper, julienned 1/4"
- 1 tsp. Fresh
- ¼ Cup Oil,
- 1/4 Cup Water
- ¾ tsp. Kosher
- ¼ tsp. White
- 1 tsp. Pine
- 1 Tbsp. Parmesan
- ½ Cup Plum
- 1 Tbsp. Oil,
extra virgin, to drizzle at the end
- In heated
saute pan, add water and olive oil and bring to a simmer.
- Add red
peppers, zucchini and cook 2 minutes.
spaghetti squash, broccoli and cauliflower. Season with salt and pepper and
cook 2 minutes. Add fresh basil and toss.
- In second
saute pan, heat plum sauce to a simmer.
- Spoon tomato
sauce into pasta bowl making a large circle in the middle of the plate.
spaghetti squash mixture, very high, in the middle of the plate.
with Parmesan Cheese and pine nuts. Drizzle oil over the top and around the
dish and serve.
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.
- 3 Each Spaghetti
Squash, split, seeds removed
- 2 Cups Water
- 2 teaspoon Kosher
- ½ teaspoon White
oven to 350 degrees. Place two cups of water in a baking pan large enough to
fit the squash.
- Split and
remove seeds from spaghetti squash. Season flesh side with salt and pepper mix
and place cut side down in baking pans.
- Place in
oven and cook for 25-30 minutes or until squash comes away from skin with a
from oven. Cook and remove squash from skin using a fork.
- 1 Cup Yellow
- 1 Cup Red
- 2 Cans Diced
Plum Tomatoes, 28.2 oz.
- 2 Tbsp. Garlic,
- 1 Tbsp. Oregano,
- 1/8 cup Extra
Virgin Olive Oil
- ¾ teaspoon Kosher
- 1/8 teaspoon
- Heat oil
in sauce pot and add garlic. Saute until golden brown.
onions, stir and cook about 15 minutes. (do not put color)
with salt and pepper, add oregano, cook 2 minutes.
tomatoes, stir and bring to a boil, once boiling reduce to a simmer and cook 30