In culinary school, I learned that less really is more when cooking. In high-end restaurants, we would serve fabulous pasta dishes, simply sauteed in a little butter, garlic, herbs, and maybe some reduced wine. With fresh simple ingredients, you can take a “blah” dish to an “aha” dish. This dish was inspired by a diet to keep supper time low carb and veggies most. Feel free to experiment with the veggies you use here, in this dish the star ingredient is spaghetti squash, but you could of course sub in pasta as well.
Carbless Garden Saute
Author: Tandy
Ingredients
- Spaghetti Squash
- butter
- olive oil
- spinach
- onion, minced
- garlic, minced
- parm cheese
- cherry tomatoes
- fresh basil
- wine, optional
- salt & pepper
Instructions
- Pierce spaghetti squash all the way to the center several times
- place in microwave for 5 minutes. Turn and then another 5 minutes.
- When done let sit for about 5 minutes to cool a bit.
- Cut in half, scrape out "guts" and then scrape out spaghetti with a fork.
- In a saute pan add in some butter, minced onion, and garlic over medium heat until opaque. Not too long or the garlic will burn.
- Then, if adding in wine add a splash and reduce by ¾.
- Then add in your tomatoes and squash.
- Saute for a minute or two letting all the flavors merry together.
- Add in your fresh spinach, basil and cheese at the very end.
- Serve hot 🙂
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