Spaghetti, squash and zucchini

               SPAGHETTI SQUASH AND ZUCCHINI

(1 Portion)

1

Cup

Spaghetti Squash

 

1. In heated saute pan, add water

1/2

Cup

Zucchini, julienne, skin on

and olive oil and bring to a simmer.

1/2

Cup

Broccoli Florets, blanched

2. Add red peppers, zucchini and cook

1/2

Cup

Cauliflower Florets, blanched

2 minutes.

1/4

Cup

Red Pepper, julienned 1/4"


1

tsp.

Fresh Basil, julienne

3. Add spaghetti squash, broccoli and

1/4

Cup

Oil, extra virgin

cauliflower. Season with salt and pepper

1/4

Cup

Water

and cook 2 minutes. Add fresh basil

3/4

tsp.

teaspoon

and toss.

1/4

tsp.

White Pepper

4. In second saute pan, heat plum sauce

1

tsp.

Pine Nuts

to a simmer.

1

Tbsp.

Parmesan Cheese, shredded

5. Spoon tomato sauce into pasta bowl

1/2

Cup

Plum Tomato Sauce

making a large circle in the middle of the plate.

1

Tbsp.

Oil, extra virgin, to drizzle at the end





6. Mound spaghetti squash mixture, very




high, in the middle of the plate.




8. 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.