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!
- 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
- 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.