SPAGHETTI SQUASH WITH CREAMY GOAT CHEESE SAUCE

Servings: 4-6

1 1/2 lb (680 g) zucchini

3/4 tsp (4 mL) kosher salt 3-3 1/2-lb (1.4-1.6-kg) spaghetti squash

1 1/2 cups (375 mL) sliced onion 2 tbsp (30 mL) extra-virgin olive oil

1 cup (250 mL) vegetable or chicken broth

1 tbsp (15 mL) finely chopped fresh sage

4 oz (114 g) fresh goat cheese, crumbled

1 oz (28 g) grated ParmigianoReggiano

1/3 cup (80 mL) toasted pine nuts

1. Coarsely grate the zucchini, toss it in a colander with the salt and let it drain for 20 minutes.

2. Prick the spaghetti squash in three or four places with a skewer and microwave on high for 4 minutes. Cut in half crosswise and microwave for 5 minutes. Scrape out and discard the seeds and microwave again for 8 minutes or until the strands of squash are easy to scrape out.

3. Meanwhile, in a large skillet cook the onion in the oil over medium heat, stirring occasionally, until golden, about 8 minutes. Working with one handful at a time, squeeze the zucchini tightly to get rid of excess moisture. Add the squeezed zucchini to the onion and cook over medium heat, stirring for 3 minutes. Transfer to a bowl and reserve the skillet.

4. Let the spaghetti squash stand until it is cool enough to handle, then scoop out all the strands.

5. Add the vegetable broth, 1 cup (250 mL) water, the sage and the cheese to the skillet and bring to a boil, whisking.

6. Add the spaghetti squash strands, cover and simmer 5 minutes. Add the zucchini and cook for 1 minute more until the mixture is heated through.

7. Stir in the Parmigiano-Reggiano and salt and pepper to taste, transfer to four bowls and top each portion with one-quarter of the nuts.