Spaghetti squash with onion & broccoli sauce & pistachios
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | pounds | Spaghetti squash; cooked and cooled |
| ¾ | cup | Vegetable broth |
| 1 | tablespoon | Balsamic vinegar |
| ½ | teaspoon | Cornstarch |
| Olive oil spray | ||
| Up to 1-tsp olive oil | ||
| 4 | ounces | Red onion; slivered from stem to bloom |
| 3 | Garlic cloves; minced | |
| 2 | tablespoons | Chopped pistachios; dry roasted |
| Salt and black pepper | ||
| 1⅓ | cup | Chopped broccoli with florets from two stalks; steamed |
| ¼ | teaspoon | Ground coriander |
| 8 | Basil leaves; chiffonade | |
| 1 | tablespoon | Chopped fresh cilantro |
| 4 | tablespoons | Parmesan cheese; for topping |
| Sun-dried tomato Splash®; or other seasoning optional | ||
Directions
SLURRY
STIR-FRY
Pull and separate the strands of squash. Set aside. Combine the broth, balsamic and cornstarch in a shaker jar. Set aside.
In a wok or saute pan, heat oil or spray; saute onion slices until starting to brown, stirring often. Add the garlic, nuts, salt and pepper. Cook for 1 or two minutes or until aromatic. Add the broccoli, coriancer and herbs.
Cook to heat, stirring often. Add the spaghetti squash. Stir to combine and heat through. Make a well in the pan. Re-combine the slurry and add it to the wok. Stir to thicken. Turn off the heat and stir to combine. Serve immediately with freshly grated Parmesan cheese and/or dried vegetable seasoning such as Trader Joe's Splash. Cals 125; 4 g fat (28% cff) VARIATION: Replace spaghetti squash with linguini or soba noodles.
Tested: Pat Hanneman (kitpath@...) 10/98 A bit on the dry side, but good flavor. Something to fix on a Saturday.
Recipe by: Hanneman Oct 1998
Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Jan 12, 1999, converted by MM_Buster v2.0l.