Thursday, August 25, 2016

Roasted Spaghetti Squash in Garlic Cream Sauce

1 large or 2 smaller spaghetti squash (4 cups)
5 cloves of garlic (do not remove peel)
1 onion, chopped finely
1 cup cooked fresh or frozen corn
1 can salt-free diced tomatoes, drained
1 bunch chard, chopped into ribbons
1/4 cup raw cashews
1/2 cup water
1/4 t. salt
Additional salt and black pepper to taste

Preheat oven to 375 degrees F.
Prick spaghetti squash with a sharp knife or fork. Place directly on baking pan (with sides) or on a silpat mat on baking pan.
Place garlic cloves in a piece of foil. Drizzle a small amount of water on them. Then, close the foil loosely and place on pan with squash. Roast the garlic for 45 minutes, then remove from baking tray to cool. Let the squash roast another 30 minutes.
Cut the squash open and remove seeds with a spoon. Use a fork to scrape the squash strands out, setting them aside in a bowl.
Remove peel on roasted garlic and place in the blender with water, 1/4 t. salt, and cashews. Blend until very smooth. Set aside.
In a large nonstick skillet, steamfry onions until very tender. Add water if they begin to stick to the pan.
Add the corn and tomatoes to the skillet and cook for 3 minutes.
Add 4 cups of the squash and the chopped chard to the skillet. Cook for another 5 minutes or so, stirring to combine.
Add the Garlic Cream Sauce and salt and pepper to taste. Stir to combine well.
Serve warm!

Serves 4 for a main dish or more if serving as a side dish.


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