Friday, October 11, 2013

Recipe: Spaghetti Squash with Tomatoes, Basil, and Pine Nuts

In the video below, Mercy Hospital Chef Chris Damiani demonstrates how to make spaghetti squash with tomatoes, basil, and pine nuts. He is joined by Karen Calandra, RN, a certified Lifestyle Coach.


Ingredients

  • 1 large spaghetti squash
  • 1 cup cherry tomatoes, thinly sliced
  • 1 cup Sun Gold cherry tomatoes, or Taxi tomatoes, thinly sliced
  • ½ cup of fresh basil, chopped
  • ¼ cup of pine nuts (toasted in pan)
  • 1 cup zucchini, diced
  • ½ cup of red onion, diced
  • 1 Tbsp. of garlic, chopped
  • 4 Tbsp. of parmesan cheese, shredded
  • Extra Virgin olive oil
  • Salt and pepper
  • Optional meat addition: Italian sausage, browned and diced

Instructions

  1. Preheat oven to 375 degrees
  2. Cut spaghetti squash in half lengthwise and remove seeds. 
  3. Place both halves, cut side down, on a rimmed baking sheet. 
  4. Add ¼ cup of water to the pan. 
  5. Bake at 375 degrees until squash is soft when pressed (40 min. – 1 hour). 
  6. While squash is baking, sauté red onion, zucchini, garlic and pine nuts with a teaspoon of olive oil over medium high heat for 5 – 7 minutes.
  7. In a large bowl, combine sautéed onion, zucchini, garlic,and  pin nuts with tomatoes and basil. Add 1 tbsp. of olive oil and salt and pepper to taste. Add in browned local sausage, if using.
  8. Remove spaghetti squash from the oven and scrape with a fork to form strands while it is still warm. Add spaghetti squash to the large bowl of ingredients and stir to combine.
  9. Place all contents in a casserole dish. Sprinkle with parmesan cheese and place under the broiler for a few minutes to melt the cheese and slightly brown the veggies.
  10. Garnish with fresh local basil and enjoy!

Cooking Well at Mercy

This video was filmed at our Cooking Well at Mercy Show on September 27 in the hospital's Mercy Café. This series of brief cooking demos are free and open to all associates, physicians, volunteers and hospital guests.

Chef Christopher Damiani

Christopher Damiani serves as the assistant director of Food Services at Mercy Hospital. A professional chef with a Culinary Arts degree from Johnson & Wales University in Providence, Rhode Island, he oversees the menu planning for hospital patients and the Mercy Café.

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