Get my drift? Of course you do...that was about as subtle as Miley Cyrus at charm school.
Really what made me try this dish in the first place was an attempt to make something other than "my usual" with Spaghetti Squash. I mean, I could probably eat THIS
This would make a fabulous side or salad (eaten either warm or at room temperature), but I actually ate it as a meal. I tend to do that.
Spaghetti Squash w/ Apples & Pistachios
by
Prep Time: 10 minutes + time to cool
Cook Time: 60 minutes
Keywords: bake side vegan soy-free sugar-free dairy-free squash apples pistachios
Ingredients (serves 4-6)
- 1 (2.5 lb.) Spaghetti Squash
- olive oil
- sea salt
- 1 apple
- 1/2 cup chopped pistachios
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup grapeseed or extra virgin olive oil
- 1 small shallot, finely minced
- pinch of sea salt
- freshly ground black pepper
Instructions
Preheat oven to 375° F. Carefully cut both ends off of your squash, and then cut it in half lengthwise. Scoop out the seed pocket. Drizzle with a tablespoon or so of olive oil, and season it with a good smattering of sea salt. Place face down on a baking sheet that has been lined with parchment paper. Slide into preheated oven and bake for 1 hour.
Remove the squash from the oven; you can tell that it is done by piercing it with the tip of a paring knife - if it slides right through, it's done. Let sit until mostly cool, 20-30 minutes.
Rake a fork through the flesh of the squash until it has all separated into "spaghetti" strands. Place it all onto a serving platter.
Cut the apple into matchsticks, and scatter them over the squash. Scatter the pistachios over that, and add a good smattering of salt and pepper. Drizzle as much, or as little, of the lemon vinaigrette as you like, over the top. Serve immediately, at room temperature.
note:
A handful of plump raisins would be a nice addition to this dish, as well.
note:
A handful of plump raisins would be a nice addition to this dish, as well.
-inspired by Tasting Table
