Side Pannel
Spaghetti Squash with Onion & Broccoli Sauce & Pistachios
Spaghetti Squash with Onion & Broccoli Sauce & Pistachios
- Recipe Submitted by ADMIN on 09/26/2007
Category: Squash
Ingredients List
- 1 1/3 lb Spaghetti squash; cooked and
- -cooled
Directions
SLURRY
3/4 c Vegetable broth
1 tb Balsamic vinegar
1/2 ts Cornstarch
STIR-FRY
Olive oil spray
Up to 1-tsp olive oil
4 oz Red onion; slivered from
-stem to bloom
3 Garlic cloves; minced
2 tb Chopped pistachios; dry
-roasted
Salt and black pepper
1 1/3 c Chopped broccoli with
-florets from two stalks;
-steamed
1/4 ts Ground coriander
8 Basil leaves; chiffonade
1 tb Chopped fresh cilantro
4 tb Parmesan cheese; for topping
Sun-dried tomato Splash®; or
-other seasoning optional
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.
3/4 c Vegetable broth
1 tb Balsamic vinegar
1/2 ts Cornstarch
STIR-FRY
Olive oil spray
Up to 1-tsp olive oil
4 oz Red onion; slivered from
-stem to bloom
3 Garlic cloves; minced
2 tb Chopped pistachios; dry
-roasted
Salt and black pepper
1 1/3 c Chopped broccoli with
-florets from two stalks;
-steamed
1/4 ts Ground coriander
8 Basil leaves; chiffonade
1 tb Chopped fresh cilantro
4 tb Parmesan cheese; for topping
Sun-dried tomato Splash®; or
-other seasoning optional
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.
Tweet