Spaghetti Squash “Pasta” – Le Vigne Winery

By Michelle Moss, Enologist at Le Vigne Winery

Delicious. Quick. Easy. Healthy. These are my favorite things for a recipe! Use the spaghetti squash as the pasta and throw it whatever other local produce you may have. Toss with local olive oil then top with pepper, black lava salt, lemon zest, and freshly grated Parmesan.

Wine Pairing: Le Vigne Winery Sangiovese

Ingredients

Spaghetti Squash, large handful of spinach, asparagus, zucchini, lemon zest, Le Vigne olive oil, one small jar of artichoke hearts, black lava salt, pepper, grated parmesan.

Instructions

Preheat oven to 400F. Cut the spaghetti squash in half, lengthwise, and scoop out the seeds.  Drizzle with olive oil and season with salt and pepper. Place cut side up on a baking tray. Roast for 30-45 minutes until fork tender. While the spaghetti squash is cooking, cut the zucchini into thin slices and the asparagus into two-inch-long pieces (or whatever sizes you desire). Sautee in olive or steam (or however you prefer to cook your veggies). Once the spaghetti squash is done roasting, rake the strands with a fork to create the “pasta”. Combine the spaghetti squash “pasta”, cooked veggies, artichoke hearts with the liquid and spinach in a cooking vessel of your choice, large enough to house everything with room to stir. Heat over a medium flame until the spinach is wilted and the artichoke hearts are warm. Transfer to a serving dish and toss with plenty of olive oil. Finish with lemon zest, black lava salt, pepper, and grated Parmesan. Enjoy! (Note: If you’re a garlic lover, throw that on in there too!)