Spaghetti Squash with Creamy Goat Cheese Sauce and Shredded Zucchini
Makes 4 to 6 servings
1 1⁄2 pounds zucchini
3⁄4 teaspoon kosher salt One 3- to 3 1⁄2 pound spaghetti squash
1 1⁄2 cups sliced onion
2 tablespoons extra-virgin olive oil
1 cup vegetable or chicken broth
1 tbsp finely chopped fresh sage
4 ounces fresh goat cheese, crumbled
1 ounce grated Parmigiano-Reggiano
1⁄3 cup toasted pine nuts
Start to finish: 1 hour (30 active) Coarsely grate the zucchini, preferably using the grating disk of a food processor, toss it in a colander with the salt and let it drain for 20 minutes.
Prick the spaghetti squash in three or four places with a skewer and microwave on high for four minutes. Cut in half crosswise and microwave for five minutes. Scrape out and discard the seeds and microwave again for eight minutes or until the strands are easy to scrape out.
Meanwhile, in a large skillet cook the onion in the oil over medium heat, stirring occasionally, until golden, about eight 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 three minutes. Transfer to a bowl and reserve the skillet.
Let the spaghetti squash stand until it is cool enough to handle, then scoop out all the strands (you should end up with about 4½ cups). Add the vegetable broth, 1 cup water, the sage and the cheese to the skillet and bring to a boil, whisking. Add the spaghetti squash strands, cover and simmer five minutes or until the squash is tender. Add the zucchini and cook for one minute more until the mixture is heated through. 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.
Per serving: 326 calories (170, or 52 per cent, from fat; 19 grams fat (7 g saturated; 0 g trans fats); 43 milligrams cholesterol; 582 mg sodium; 31 g carbohydrates; 8 g fibre; 14 g sugar; 14 g protein.