9/7/12 - Spaghetti Squash Pomodoro

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Posted: Friday, September 7, 2012 10:20 am | Updated: 2:44 pm, Wed Sep 11, 2013.

2 pc Spaghetti squash, halved and seeds removed

1 C Homemade marinara or pomodoro sauce

2 oz Fresh mozzarella, cubed

1 tsp Basil, chopped or chiffonade

1 tsp Parsley, chopped

1 tsp Extra virgin olive oil

Salt& Pepper to Taste

Arugula Pesto:

2 C Baby or Wild Arugula, washed

1 pc lemon, juiced

1 pc Garlic clove, whole

1 tsp Pine nuts, toasted

¼ C Parmesan cheese, grated

1 C Extra virgin olive oil

Salt & Pepper to taste

Method:

Make Pesto

: In a food processor, add garlic, cheese, lemon juice and toasted pine nuts. Pulse until it is a

fine paste. Stop food processor. Add arugula. While food processor is running, add olive oil in steady

stream until the arugula is incorporated. It should be bright green and thick. You may add more or less

olive oil based on desired consistency.

Spaghetti Squash

: Remove stem and halve each spaghetti squash with a sharp knife or serrated blade.

Scoop out seed pocket, season each half with salt and pepper. Place each half on a parchment lined sheet

pan, hollowed side down. Add a small amount of water to sheet pan to aid in the steaming of the squash.

Bake at 350 degrees for roughly 10 to 15 minutes. Check squash by using your finger and pressing into the

squash. It should yield to your pressure, but should not be soft. Remove from oven and let steam for 10

minutes on counter. Using a fork, scrape out the pulp into a bowl or plate. Reserve.

Final Assembly

:

Start with a sauté pan on medium heat, add Marinara/Pomodoro sauce and place squash on top. Gently fold

the squash into the sauce to incorporate. Season with salt and pepper. Once hot, add fresh mozzarella and

allow to melt. Continue to cook until all residual liquid in the pan reduces out. Transfer to dish or plate,

being careful not to break the squash apart. Top with a scoop of arugula pesto, olive oil, fresh herbs and a

touch of grated cheese.

Notes:

This dish can be made vegan by eliminating the cheese. No use of meat products or meat stocks

used in this recipe. You can eliminate the arugula pesto if you have a nut allergy concern.

Cook with Heart --- Chef Jim Baselici, Portofino Restaurant , Longboat Key Club & Resort.

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