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.

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