Wednesday's Recipe (3/6/13) - Spaghetti Alla Zucca - WSMV News 4


Wednesday's Recipe (3/6/13) - Spaghetti Alla Zucca

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Chef Nick Pellegrino from Mangia Nashville

Spaghetti Alla Zucca (spaghetti squash)

1 Small spaghetti squash
1 C Black olives sliced
1/4 C Sun dried tomatoes
4 Cloves roasted garlic
8-10 leaves of fresh basil torn
1/4 C Extra virgin olive oil
salt and pepper to taste

  1. Pre heat oven to 425 degrees
  2. Split squash in half, scoop out seeds and place face down on a sheet pan or shallow baking dish with a 1/4 cup of water.
  3. Roast squash in oven for 20-30 minutes till soft to touch on outside.
  4. At the same time place 4 cloves of garlic with olive oil and a pinch of sea salt in a pouch of aluminum foil to roast.
  5. Remove squash and garlic from oven and set aside to cool. Once cool enough to handle take a fork and scrape out inside of squash. It will resemble strands of spaghetti.
  6. Add olive oil to saute pan over medium high heat. Add squash, olives and sun dried tomato. Saute' till heated through.
  7. Add torn basil and toss to distribute.
  8. Transfer to plate and top with fresh grated parmesan.
  9. Enjoy!

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