This delicious dish uses spaghetti squash as the base, and adds flavor and protein with pecans and Gorgonzola. It is a perfect side dish or can be served on its own as a filling vegetarian meal.
Spaghetti Squash with Spiced Pecans and Gorgonzola
(Serves 6 to 9)
Ingredients
- 1 large spaghetti squash (41/2 lbs), halved and seeded
- 2 tablespoons plus 4 teaspoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons coarsely chopped fresh parsley
- 2 tablespoons plus 1 teaspoons fresh lemon juice
- Salt and freshly ground black pepper
- 1 bunch fresh watercress, stems trimmed
- 2 ounces Gorgonzola cheese, crumbled (1/2 cup)
- Spiced Pecans (see recipe below)
Preparation:
- Preheat the oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Place the squash, cut side down, on the prepared baking sheet and bake, uncovered, for about 1 hour, until tender. Let the squash cool until it is easy to handle, and then scrape out the strands of pulp. You should have about 4 cups, set aside.
- Heat the 2 tablespoons oil in a very large skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the squash strands and parsley, toss to combine. Add the 2 tablespoons lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper.
- To serve, toss the watercress with the remaining 2 teaspoons lemon juice, remaining 4 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Divide the squash mixture along individual plates or place in a serving dish. Top with the watercress, Gorgonzola, and Spiced Pecans (see recipe below).
Spiced Pecans
Ingredients
- 1 egg white, lightly beaten
- 3 cups pecan halves
- ½ tablespoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Preparation:
- Preheat the oven to 350°F. Line a backing sheet with parchment paper.
- In a small bowl, beat the egg white with 1 tablespoon water. Stir in the pecans, mixing until well moistened.
- Combine the salt, cinnamon, cloves and nutmeg in a small bowl. Sprinkle the mixture over the moistened nuts. Spread the nuts on the baking sheet.
- Bake for 30 minutes, stirring once or twice. Be careful not to burn the nuts. Store on the refrigerator in an airtight container until ready to use.
What are your favorite meat-free meals?
