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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Spaghetti Squash with Sautéed Asparagus, Mushrooms and Goat Cheese

"All I can say is YUM (and it's healthy)!"

INGREDIENTS:
2 spaghetti squash cut in half (medium sized +/- 8” long)
2 teaspoons olive oil
Sea salt and pepper
1 large bunch of asparagus, trimmed and cut into 1” pieces
1 pound mushrooms, sliced
2 garlic cloves, chopped
1/4 cup fresh parsley, chopped
Sea salt and pepper
8 ounces goat cheese

PREPARATION:
Preheat oven to 400 degrees F

1.      Brush the inside squash with olive oil; season with sea salt and pepper.

2.      Lay, cut side up in 400 degree F oven and bake for 45 minutes. (This can be done ahead of time.)

3.      Using a fork shred the squash into a bowl and set aside.

4.      In a large skillet, sauté the asparagus and mushrooms in olive oil until asparagus brightens and mushrooms soften; about 5 minutes.

5.      Add garlic and sauté for a minute more.

6.      Add the squash and stir to combine.  Toss in parsley and lightly season with sea salt and pepper.

7.      Dollop the goat cheese over the mixture and give a quick stir to mix.  You want to keep some chunks of cheese.

8.      Serve and enjoy!

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