As I’ve stated in previous post, sometimes I struggle with what to post each Friday and sometimes I know exactly what I am going to make. This week I fell somewhere in between those extremes. While discussing Friday Night Pasta Dinner with a friend, she told me that pasta is the only thing she misses [in regards to a lower carb diet] which got me thinking about pastaless pasta dinner.
I went home and scoured the internet for inspiration. Most recipes involved using a spiral vegetable slicer to cut zucchini into spaghetti like spirals and then dredging the zucchini in red sauce. While I am sure many of those recipes are delicious there were two problems: a.) I just posted a spaghetti and red sauce recipe b.) I don’t own a spiral vegetable slicer. So I fell back on the spaghetti squash, yes, weird squash that textures into spaghetti. I wanted to keep it simple and light because it is after all supposed to be a “healthy” alternative, so I topped with roasted pine nuts, broccolini and burrata.
I’ll be honest after a heavy eating week this “pasta” was just what I needed!
Spaghetti Squash with Toasted Pine Nuts, Broccolini, and Burrata
1 medium spaghetti squash
3 tablespoons olive oil, divided
1 bunch broccolini
1/4 cup pine nuts, lightly toasted
1/4 cup grated parmesan cheese
8 oz burrata cheese
2 teaspoons Italian parsley, finely chopped
salt and pepper
For the Squash:
Pre-heat the oven to 400F. Slice the squash in half lengthwise and using a spoon, carefully dig out the seeds and stringy flesh. Place the squash halves in a glass roasting pan, cut side down and cover the bottom of the pan with water. Roast for 30-45 minutes, or until you can pierce a fork through the entire squash. Using a fork gently pull out the noodle like strands.
For The Broccolini:
Toss with 1-2 tablespoons olive oil, salt, and pepper. Roast in the oven at 425F for 15-20 minutes.
Toss spaghetti squash with 1 tablespoon olive oil, parmesan cheese, tossed pine nuts, and parsley. Layer over broccolini, then add burrata.