Eating seasonally: Spaghetti Squash with Vegetables

Since fall is upon us – so is squash! And in abundance. Try this recipe on an evening you’re in the mood to cook something simple, light & healthy – but rich in flavor.

Spaghetti Squash with Vegetables

1 medium sized spaghetti squash, split length-wise
1 tablespoon grapeseed oil

3 tablespoons butter, ghee or grapeseed oil

1 medium onion, sliced thin length-wise

1 medium shallot, sliced thin

1 cup green peas

15 – 20 heirloom grape tomatoes, sliced in half

½ cup slivered almonds

½ shredded asiago or parmesan cheese

Salt & Pepper to taste

Preheat oven to 375. Brush halved spaghetti squash with grapeseed oil, then season lightly with salt. Place sliced side down on a baking sheet, and roast for 45 minutes to 1 hour, until the squash begins to slightly separate toward the rind into spaghetti-like strips.

 In the meantime, heat butter/ghee/grapeseed oil over medium heat in a large sauté pan. Add the sliced onion and sauté for 4 or 5 minutes. Add shallot, and continue to sauté for another 10 minutes or so over medium – low heat until the onion and shallot begin to slightly color. Add almonds and sauté for another 3 minutes; then add the tomatoes and peas and reduce heat to low so they retain their crunch. While the tomatoes and peas are slowly cooking, remove the squash from the oven (if you haven’t already), and allow it to cool for a few minutes. Then, pick up the squash with an oven mitt, and use a fork to gently scrape the squash “noodles” into a bowl. You may want to save half of the squash for later. Transfer the squash to the sauté pan and mix ingredients for 2 – 3 minutes over medium-low heat. Serve and top with cheese.

Serves 2 – 4 depending on hunger.