ElizabethB
Guru
Green Olive Spaghetti Squash
INGREDIENTS
1 Spaghetti Squash
While the squash is cooking Mise en place. The sauce comes together quickly.
Left to right, back to front
2 TBSP cold butter cubed
1 TBSP EVOO
1 1/2 cups Castelvetrano Olives pitted and coarsely chopped (Castelvetrano was not available at the one stop I made so used plain green olives)
4 cloves garlic minced
Juice of medium lemon
1/4 cup coarsely chopped flat leaf parsley leaves
Salt
fresh ground pepper
Shaved Parmesan Reggiano
Missing from photo is 1 cup chicken broth
METHOD
Heat oven to 400 degrees F
Line a sheet pan with parchment paper and brush with EVOO
Cut the squash in half length wise. Use a spoon to scrape out seeds and stringy fibers. Brush with EVOO, season with salt and pepper. Place on pan cut side down. Use a fork to randomly poke holes in the skin.
Bake on center rack until a fork easily pokes through the skin. Time depends on size of squash. My squash was 2.11 lbs. 35 minutes.
Remove from oven. When cool enough to handle use a fork to remove the "spaghetti" strands.
Heat butter and oil in a heavy saute pan or skillet over medium heat.
Add olives and garlic. Cook until softened and fragrant - 3 to 4 minutes.
Remove from heat and add lemon juice. return to heat and add chicken broth and squash. Simmer, tossing and stirring until sauce thickens and squash is well coated. Add parsley and a generous pinch of pepper. Toss. Adjust seasoning. I did not need any additional salt.
Serve topped with shaved Parmesan.
INGREDIENTS
1 Spaghetti Squash
While the squash is cooking Mise en place. The sauce comes together quickly.
Left to right, back to front
2 TBSP cold butter cubed
1 TBSP EVOO
1 1/2 cups Castelvetrano Olives pitted and coarsely chopped (Castelvetrano was not available at the one stop I made so used plain green olives)
4 cloves garlic minced
Juice of medium lemon
1/4 cup coarsely chopped flat leaf parsley leaves
Salt
fresh ground pepper
Shaved Parmesan Reggiano
Missing from photo is 1 cup chicken broth
METHOD
Heat oven to 400 degrees F
Line a sheet pan with parchment paper and brush with EVOO
Cut the squash in half length wise. Use a spoon to scrape out seeds and stringy fibers. Brush with EVOO, season with salt and pepper. Place on pan cut side down. Use a fork to randomly poke holes in the skin.
Bake on center rack until a fork easily pokes through the skin. Time depends on size of squash. My squash was 2.11 lbs. 35 minutes.
Remove from oven. When cool enough to handle use a fork to remove the "spaghetti" strands.
Heat butter and oil in a heavy saute pan or skillet over medium heat.
Add olives and garlic. Cook until softened and fragrant - 3 to 4 minutes.
Remove from heat and add lemon juice. return to heat and add chicken broth and squash. Simmer, tossing and stirring until sauce thickens and squash is well coated. Add parsley and a generous pinch of pepper. Toss. Adjust seasoning. I did not need any additional salt.
Serve topped with shaved Parmesan.
