Melissa Runs

Last night was my first foray into the world of the spaghetti squash. I’ve seen it on countless blogs and watched Giada whip it up on the Food Network, but never attempted it myself. Since embarking on a vegetarian September (more on this soon!) I’ve been trying to branch out and experiment with new ingredients. We both loved this dish and decided spaghetti squash absolutely needs be added into our regular rotation. Not bad for something I whipped up sans-recipe on the fly!

Caprese Spaghetti Squash

Ingredients
Serves 4

• large spaghetti squash
• pint of cherry or grape tomatoes
• goat cheese log, sliced into 1oz discs
• 1/4c breadcrumbs
• 1 egg
• roasted red peppers, jarred or roasted fresh
• fresh basil
• balsamic glaze or reduction
• extra virgin olive oil
• salt & pepper

Preheat oven to 400 degrees.

Line a baking sheet with aluminum foil. Easy cleanup? Yes please!

Slice the squash in half lengthwise.

Scoop out the seeds.

Coat the insides with olive oil (I used garlic infused), salt and pepper.

Flip flesh side down, and place into the oven for one hour.

Next, prepare your ingredients for the goat cheese medallions.

Setup one bowl with egg and one with breadcrumbs. Dip each slice of goat cheese into the egg and then coat with breadcrumbs. Place all slices on a small plate and put into the fridge to set.

Slice the tomatoes in half and place in a sauté pan over medium heat with a little bit of olive oil. This should take about 15-20 minutes. While they’re cooking, thinly slice a couple roasted red peppers and add to the pan.

Drain the tomato/pepper mixture and leave in the strainer. My Driscolls strainer from HLS was the perfect size for this!

When the timer goes off for the squash, you’ll know it’s done if you can stick a knife easily through the outside. Obviously I charred mine a little bit but it didn’t affect the taste at all.

Flip the squash over and shred the flesh with a fork.

Pile the squash into the same sauté pan you used for the tomatoes.

Add the tomatoes and peppers into the squash. Add EVOO and salt & pepper to taste.

Chiffonade a handful of fresh basil to garnish the dish with.

Heat a small sauté pan over medium heat. Remove goat cheese from the fridge and heat in the pan until the outside is crisp and the cheese has just started to melt.

And now for the plating. Fill the bowl halfway with the squash.

Add the goat cheese medallion.

Top with basil and balsamic glaze. You can make your own balsamic reduction or cheat save a little time like me with Bertolli’s ready-to-use balsamic glaze.

Bon Appétit!