California Farm Spaghetti Squash Pepperonata Sauce
This tasty summer vegetable is full of vegan spaghetti strands inside! Cooks to perfection quickly in a microwave, you make a hole in the side for the steam to escape.
The pepperonata sauce is delicious with the spaghetti strands.
California Farm Spaghetti Squash Pepperonata Sauce
This tasty summer vegetable is full of vegan spaghetti strands inside! Cooks to perfection quickly in a microwave, you make a hole in the side for the steam to escape.
The pepperonata sauce is delicious with the spaghetti strands.
Cooking Instructions
- 1
Microwave the squash: make hole in side of the squash to the hollow center to let the steam escape. Microwave 5 minutes. Use mittens to flip squash upside down and microwave 5 more minutes. Let cool 15 minutes while making pepperonata sauce. Cooked squash skin will be soft now, easy to slice. Slice in half, top to bottom. Scrape spaghetti strands from squash halves onto warm serving platter. Makes over 2 pounds of spaghetti strands. Put cooked shell of squash on compost heap or in wormbin.
- 2
In large cast iron skillet, bring olive oil to medium heat. Fry slices of ginger and elephant garlic till fragrant. Add onion dices and halved cherry tomatoes, fry till onions are glazed. Add sweet pepper pieces and zucchini, fry and stir till soft, about ten minutes. Douse with balsamic vinegar and cooking wine, add parsley, move to warm platter.
- 3
Serve family style, everybody mixes their own spaghetti strands with pepperonata, pepper and salt or grated parmesan cheese. Leftovers make a great cold salad with parmesan grated cheese. Enjoy.
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