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Spaghetti Squash with Olive Bruschetta GF

Dixie Schexnaildre

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!

Ingredients

  • 1 large spaghetti squash
  • 1 cup assorted, pitted olives (any you prefer)
  • 1/2 c raw pine nuts
  • 1/4 c sun-dried tomatoes
  • 1 small onion (any)
  • small amount of shredded carrots (about1/8c-1/4c), then dice
  • 1/2 red bell pepper
  • 1 TB high quality olive oil
  • salt and pepper to taste
  • 1-2 diced fresh garlic cloves
  • a few fresh mushrooms (1-3), sliced
  • 2 green onions, sliced
  • 1/4-1/2 bunch of fresh basil (preferably) or cilantro, chopped

Method

  • 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!