Rosemary-Infused Spaghetti Squash

Thursday, September 23, 2010

This weekend, while I was at the grocery store, I couldn’t help but get giddy when walking through the produce section…all the squashes, apples, and all my favorite fall things were in abundance!! One thing I have discovered about grocery stores in Wisconsin which is unlike grocery stores in California, is that they try to have as much local and seasonal produce as possible, which is awesome, but I do start to miss certain things when they aren’t in season and aren’t being sold. So you can imagine my excitement when I was there on Saturday and saw an entire box of organic spaghetti squash!!! Woohooo!!!! My life was complete once again! I picked up a couple of these bad boys and immediately started planning in my head what I wanted to do with them. I used the first one last night, in celebration of Autumn, and couldn’t have been more satisfied! AND, at only 112 calories per serving, this was by far a low-cal and hearty meal that kept me full the remainder of the night! For those of you watching your waistline, this is definitely a recipe to add to your kitchen repertoire!

Rosemary-Roasted Spaghetti Squash

1 Spaghetti Squash, about 3-5 pounds, cut in half and seeded
1 ½ cups of Vegetable broth
2 large sprigs of Rosemary
2 large sprigs of Sage
2 Tblsp Extra Virgin Olive Oil
2 Tblsp Parsley
2 Cups chopped broccoli florets
1 diced tomato
S&P to taste

Preheat oven to 375. Pour broth into a 9- x 13-inch baking dish. Bruise rosemary and sage sprigs with the back of a knife and toss into broth. Arrange squash in dish, hollow sides down, and roast until rind gives easily when pressed and flesh is just tender, 35 to 45 minutes. (Be careful not to overcook squash since it will become too soft and soggy.) While squash is in the oven, lightly steam the broccoli. Set aside. Transfer squash to a large plate, hollow sides up, and set aside until cool enough to handle.

Using a fork, scrape squash out of rinds and transfer to a large bowl. Add oil, parsley, broccoli, tomatoes, salt and pepper and toss gently. Serve immediately.

The hint of rosemary that the squash soaks up is seriously perfect, and I don’t think I’ll ever cook spaghetti squash without it now!


Anonymous said...

Gonna try this, looks yum!

Vicki said...

I'm gonna make this tonight!

Amanda @ Hungry Vegan Traveler said...

Ooh, that looks so fresh and flavorful!

Danielle said...

It was very flavorful and the entire house smelled insanely delicious!

Melissa said...

This recipe looks awesome and I LOVE rosemary. I'm adding it to next week's lineup :-)

Danielle said...

Amazing it was, Melissa! And good as leftovers for lunch, too!

Anonymous said...

OMGoodness Danielle this dish is delicious. I made it today and it looks just like yours, I was so happy about that. I think pine nuts might send it off to the moon, what do you think?
Michele (from the KIND LIFE) and I'm going to post there right now!!!!

Danielle said...

I'm allergic to pine nuts, but I bet it would be tasty! I'm so glad you liked it!

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