Bertolli

Charleston Vegetables Recipe List

82 Queen

82 Queen Street, Charleston, SC 29401
843-723-7591

Roasted Spaghetti Squash

Roasted Spaghetti Squash

Serves 2

Ingredients for Roasted Spaghetti Squash

1 large Spaghetti Squash, seeded (seeds reserved)
1 Sweet Onion
1 cup Cherry Tomatoes
2 cups Spinach
Salt & Pepper, to taste
1 Garlic Clove, minced
1 bottle Red Wine (something that you would drink)
2 Cloves
1 Bay Leaf
1 Cinnamon Stick
½ cup Brown Sugar
2 Juniper Berries
1 tbsp Oil

Method for Roasted Spaghetti Squash

• Preheat oven to 375°.
• Cut squash in half (length-wise) and remove seeds with a spoon.
• Clean seeds in water removing the squash membrane.
• Toss the seeds in oil and sprinkle with salt and pepper.
• Toast until golden brown for about 20 minutes.
• In a roasting pan sprinkle insides of squash with salt and pepper, cover with aluminum foil and cook about 30-40 minutes depending on the size of your squash.
• After cooking, cool completely with the foil still on and then use a fork to reveal the spaghetti.
• While the squash is still roasting pour half of the bottle of wine into a small saucepot, add spices and sugar to reduce the volume by half.
• Strain spices out after cooking and reserve.
• In a sauté pan, caramelize the onion, add the minced garlic, clove, cherry tomatoes and one tablespoon of oil.
• When the tomatoes’ skin blisters, add the cool spaghetti squash to the pan, toss to heat evenly and add the spinach last and season to taste.
• Be careful not to over wilt the spinach; you just want to warm it. If the spinach begins to wilt, stop cooking and plate.
• Pour reserved mulled wine over squash portions and garnish with tossed squash seeds.
• Enjoy!

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