Don’t be fooled by the fancy Italian name – this dish is simple, seasonal and healthy. It’s a vegetable-based take on a more traditional pasta dish, created by executive Matt Marcus at Portofino. And with just a handful of seasonings, it’s as easy to make as it is light and delicious.
- 1 large spaghetti squash
- 2 oz safflower oil (can be found at any grocery store)
- 1 oz extra virgin olive oil
- 1 clove garlic (peeled and minced)
- 2 Tbl kosher salt
- 2 Tbl black pepper
- Preheat the oven to 350 degrees. While the oven is warming, split the squash lengthwise and brush with safflower oil. Place in oven for 45 minutes or until fork tender.
- Remove from oven and let cool to room temperature. Scrape the seeds and discard (or save for snack). With the back of a fork, gently grate the flesh of the squash until it releases from the skin.
- Heat a sauté pan with the olive oil. Add the garlic and turn off the heat. Once the garlic has toasted, add the squash and toss (or stir) making sure to coat evenly.
- Sprinkle with salt and pepper and enjoy!
–Courtesy of Portofino, portofinoatl.com