October 17, 2013

Spaghetti Squash and Roasted Veggie Bowl

This was a perfect vegetarian weeknight dinner! It really made me feel like I could go without pasta for the rest of my life.

I didn’t plan on doing a post for this since I had already done something similar, but I’ve had a few requests for this recipe after I posted a picture of it on Instagram (You can follow me: Mgcarp28). Therefore, I only have this one dinky picture that doesn’t really do this dish justice.

Spaghetti Squash and Roasted Veggie Bowl

Ingredients:

1 large spaghetti squash
olive oil
30 or so brussel sprouts (large ones halved)
5 large carrots (or 20ish baby carrots! That’s all I had)
1/2 pound crimini mushrooms (stems removed and cleaned)
3 large cloves garlic finely chopped
1.5-2 cups stock (chicken or veg)
1/2 cup toasted pine nuts
Crumbled Feta Cheese

Directions:

This made enough food for 2 dinners and a lunch for Miles to take to work the next day.

*preheat oven to 350

Slice one spaghetti squash in to 4 quarters (lengthwise and then the short way across), and roast in 1/2 inch of water for 35 mins with the rind part in the water (I had been doing it with the rind on top so they were like little domes, but I think this steams the squash and you don’t get the same kind of stringy noodles at the end). Let cool so you can handle it and then using a fork, shred the squash into spaghetti-like noodles in a big bowl. Add 1 Tbs of melted butter and season with salt and pepper and fresh parsely.
While squash is cooking, roast your veggies:

Using a large pan, drizzle a fair amount of olive oil in the bottom and heat over med-high until almost smoky.
Add brussel sprouts and carrots and let the sprouts get a nice brown on one side, about 5mins or so, being careful not to burn them.
Stir in garlic and mushrooms, and cook for another 2 mins, stirring occasionally, not letting the garlic burn.
Add 1 cup stock (chicken or veggie your choice) into pan and continue to cook uncovered, stirring occasionally, over medium heat until stock reduces almost completely.
Add another 1/2 cup -1 cup of stock and continue to cook for another 5 mins or so until veggies are tender (just taste em!). The mushrooms really add to the flavor of the stock, and when it reduces it creates its own little sauce.
Season with salt and pepper.

Serve veggies over bowls of spaghetti squash and top with toasted pine nuts and a feta.

Let me know if you try making this dish and how it turns out for you!

Cheers!

Mary