Tuesday, February 28, 2012

Spaghetti Squash with Sun-dried Tomatoes, Artichokes, and Asparagus

This recipe is from Jamie Kimberlin. She says, "This is adapted from an ancient Oprah recipe involving lots of rigatoni and 3 kinds of cheese…anyway it's a nice departure from marinara or pesto."  Thank you Jamie!

Spaghetti Squash with Sun-dried Tomatoes, Artichokes, and Asparagus


3/4c oil-packed sun-dried tomatoes, drained and chopped (save the oil)

1lb Boulder hot Italian sausage (or other, if you MUST)

14oz jar or can marinated artichoke hearts, drained, chopped if you like

1 small bunch asparagus, cut into 1-in chunks

2 large garlic cloves, minced

1 can chicken broth

1/3c chopped fresh basil (dried ok too)

1/4c chopped flaty-leaf parsley

4oz goat cheese (optional)

1 medium spaghetti squash

1/4c water

1) heat 2TB of the sun-dried tomato oil in a large pan, add sausage. Break up and cook until browned

2) use slotted spoon to remove sausage from pan, then add artichokes, asparagus, and garlic. Cook over medium heat until garlic is tender…about 4 min

3) add broth and sun-dried tomatoes and boil about 8 min, until sauce is slightly reduced

4) while sauce and veggies are cooking, slice spaghetti squash in half and scoop out seeds. Place 1/2 in microwave-safe dish with the 1/4c water, cover loosely with plastic wrap, and microwave on high for 6-7 minutes. Repeat with 2nd half, shred noodles with fork

5) once sauce is reduced, add sausage and "pasta" back to sauce mixture, toss generously until sauce is almost absorbed by spaghetti squash

6) remove from heat, add in herbs and if so inclined, goat cheese. Enjoy!

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