Looking for a new way to serve your squash ‘noodles’? This combo is dynamite! Continuing with the Italian theme of ‘pasta’ dishes, I felt using an olive bruschetta would be a great replacement for marinara sauce-based toppings.
Plants are so beautiful and colorful. This is a great dish to show off your love of cooking plant foods (no one has to know how simple it really is to prepare)!
For starters, I recommend getting the marinade/bruschetta together so the ingredients can marry their flavors as long as possible (this also keeps well in your refrigerator as a relish for several days; don’t be afraid to double your batch).
P.S. To make it even EASIER, you can also throw all of the following bruschetta ingredients into your food processor and pulse together!
To hand prepare: simply dice about a cup of pitted olives (in an assortment of your choice) and drizzle with high quality olive oil to taste (about one TB). Add about 1/4-1/8 cup of finely chopped/diced carrots, 1-2 diced cloves of fresh garlic, salt and pepper to taste, 1/2 of a small onion, diced (any, but I used white), 1/2 of a small red bell pepper (finely diced), and a handful of pulsed pine nuts. Allow this combination to meld while preparing the rest of the dish (about 15 minutes).
Prepare your spaghetti squash as desired- I prefer the microwave method for a squash whose skin I am not consuming and/or when I’m in a hurry. (For this large squash, I poked several holes into the core and cooked for about 12 minutes total, flipping at 6 minutes.) Times to soften may vary, please stay alert and monitor so that it doesn’t ‘explode’ on you!
While squash is cooking and bruschetta marinating, dice or slice your remaining ingredients: fresh mushrooms, green onions, and sun-dried tomatoes.
Allow squash to cool for safe handling. Then, after slicing open horizontally, remove seeds. Use a fork to gather ‘noodles’ and plate. Top with sliced mushrooms, green onions, cilantro or basil, sun-dried tomatoes and olive bruschetta. Enjoy!