#51 – All Primavera
#51 – All Primavera
As the weather warms up, I want to eat fresh foods that put in the mood for spring. Named after the season itself, this week we will be talking about pasta primavera! Except, we are going to call this “All Primavera” because we will be using spaghetti squash as a replacement for noodles.
This dish is customizable – you can use almost any vegetables that you like. Early seasonal crops include peas and asparagus. Anyhow – feel free to trade out vegetables as you will! Our focus is on making this dish fresh!
There are many different methods for cooking spaghetti squash, but I find the easiest is to cut the squash in half lengthwise, brush with olive oil, salt, and pepper and roast at 425 degrees. With larger squashes, you might get a more even bake if you cut them again into quarters. If you already have a method, use it! We are hoping for al dente “noodles” for this recipe.
1 large Spaghetti Squash
Salt and pepper
2 Garlic gloves, grated or pressed
5 large Basil leaves
1 Lemon Juiced
1 Zucchini, chopped
1 Yellow Squash, chopped
½ Red or Orange Bell Pepper, sliced
½ a bunch of Asparagus, chopped
½ cup Snap Peas or green beans, chopped
⅓ cup Carrots, julienned
½ a Red Onion, sliced
- Preheat your oven to 425 degrees. Carefully slice your spaghetti squash in half lengthwise, scoop out the innards, and potentially cut across the width of the squash into quarters for more even cooking.
- Rub the squash flesh with olive oil, salt and pepper, and any other seasonings you might desire. Place on a lined baking sheet and put into the over for about 35 – 45 minutes.
- While the squash is baking, chop the rest of your vegetables into manageable pieces, placing them all into the bowl – make sure your ratios of one vegetable to another looks pleasing and fresh to you.
- Test your squash every so often by poking with a fork. The squash is done when the fork inserts easily. Allow to cool for about 10 minutes before handling.
- While the squash cools, heat olive oil in a large pan or pot and saute the rest of veggies, adding pinches of salt and pepper to taste.
- As the veggies become softer, use a fork to separate and scrape the squash flesh into the mixture, Stirring in these noodles. Remove from heat.
- Toss in parmesan cheese and chopped basil. Grate the fresh garlic into the lemon juice and pour in about half of the dressing into the dish, tossing again. Reserve the rest for individual use. Serve immediately and enjoy!