Village Tavern’s spaghetti squash and zucchini

Adapted by Village Tavern.

2 tablespoons extra-virgin olive oil, plus more for drizzling, optional

¼ cup water

¾ cup julienne zucchini, skin on

½ cup julienne roasted red pepper

1 cup roasted spaghetti squash (see recipe)

½ cup broccoli florets, blanched

½ cup cauliflower florets, blanched

1 teaspoon unsalted butter

1 tablespoon chiffonade fresh basil

½ cup plum tomato sauce (see recipe)

1 tablespoon shredded Parmesan cheese

1 tablespoon pine nuts, toasted

Kosher salt and ground white pepper, to taste

1. Using a large saute pan over medium heat, bring olive oil and water to a simmer. Add zucchini and red peppers, cook 2 minutes. Add spaghetti squash, broccoli and cauliflower. Season with salt and pepper, to taste, cook 2 minutes. Add butter, stir until melted and toss with basil.

2. Using a small saute pan over medium heat, bring tomato sauce to a simmer. Spoon tomato sauce into serving bowl making a large circle in the middle of the bowl. Mound spaghetti squash mixture, very high, in the middle of the bowl.

3. Sprinkle with Parmesan cheese and pine nuts. Drizzle olive oil over the top and around the dish, if desired.

Makes 1 generous serving

Nutrition information per serving: 495 calories, 73% calories from fat, 41g fat, 8g saturated fat, 14mg cholesterol, 28g carbohydrates, 13g total sugar, 0g added sugar, 9g protein, 324mg sodium, 9g fiber