SPAGHETTI SQUASH PASTA WITH SUNDRIED TOMATOES

SPAGHETTI SQUASH PASTA WITH SUNDRIED TOMATOES

I N G R E D I E N T S

1 spaghetti squash from Full Bushel Farm, halved crosswise and seeds removed

1 TBSP olive oil

1 LB dried pasta

2 TBSP butter

4 cloves garlic from Channing Farm, minced

5 SHAKES red pepper flakes from Hayshaker Farm

1 TBSP dried parsley

1 CUP freshly grated parmesan cheese

3 TBSP marinated sun dried tomatoes

Salt and pepper to taste

P R O C E S S

  1. Preheat the oven to 400 degrees F. Place the spaghetti squash on a baking sheet and drizzle with olive oil, salt, and pepper. Roast for 40 minutes until tender.

  2. Meanwhile, cook the pasta according to package directions. Save 1/2 CUP pasta water and set aside.

  3. Use a fork to remove the spaghetti squash from its shell. Place in a bowl and set aside.

  4. Melt the butter in a pan over medium heat. Add the garlic, chili flakes, and dried parsley, cooking for 3-4 minutes until fragrant.

  5. Add the spaghetti squash and pasta water, stirring to combine. Add the parmesan cheese and sun dried tomatoes. Continue to cook 5 more minutes until the sauce combines and thickens a bit. Add salt and pepper to taste.

  6. Toss in the pasta. Serve with additional sun dried tomatoes and parmesan. Enjoy!

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