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Recipe of the Week - 1/11/09

Spaghetti Squash Angel Hair Sautee

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So far, this is my favorite way to prepare spaghetti squash. I mixed
the angel hair pasta with the spaghetti squash, and I like the
texture and flavor better than either one of them alone. The pinon
nuts really add a lot.

This is a very easy recipe, but also very tasty and elegant. I will
make this many times in the future, even just for myself.


Spaghetti Squash Angel Hair Sautee


Ingredients:
1 spaghetti squash
8 oz angel hair pasta
3 tbsp. olive oil
2 cups sliced onions
4 cloves garlic, pressed
1 red bell pepper, cut in strips
1/2 cup green chiles, diced or cut in strips
1/4 cup red wine vinegar
1/4 cup sour cream
1 cup pinon nuts
salt to taste

Preparation:

1. Cut the spaghetti squash in half lengthwise, seed, and place cut
side down in a greased baking dish. Bake for 30 minutes at 350 degrees,
or until tender. (You can also microwave it for about 10-15 minutes.)
Then set aside to cool.
2. Boil the pasta in water per directions, or to your taste (al dente or
soft, however you prefer it). Drain and set aside.
3. Cut onion slices in half so they are in strips.
4. In a large skillet or pot, sautee the onion, garlic, and bell pepper in
the olive oil until onion is translucent and starting to caramelize.
5. Use a fork to separate the spaghetti squash into strands and add
to the skillet mixture.
6. Add the angel hair pasta, green chiles, red wine vinegar, and
sour cream and mix thoroughly on medium heat.
7. Serve on a large platter with the pinon nuts sprinkled on top.

Preparation time: about 45 minutes total.
Serves: 8 as a side dish.
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Spaghetti Squash Angel Hair Sautee





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Anita

303-316-8002

denvergreenchili@gmail.com

 

 

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