Oh, those are not pretty little thin strands of angel hair pasta my friends. Those are pretty little thin strands of spaghetti squash! I kid you not, there is not an ounce of pasta in this dish, but it couldn’t be heartier, or more filling. It all started with a bag of frozen broccoli and a wee bit of wine I needed to finish up before I could throw away the bottle. The end result was nothing short of lip smackin’ nirvana. Now, I love pasta like the next, but I wanted a dish a bit lighter and the spaghetti squash was the perfect accompaniment!
Spaghetti Squash with White Wine Roasted Broccoli Sauce
1 spaghetti squash
1 tablespoon Earth Balance
1 tablespoon flour
3/4 cup white wine (I used pinot grigio)
1 1/2 cup soy or almond milk
3/4 cup cheese (vegan or regular mozzarella)
2 cups frozen broccoli
*Preheat oven to 375 degrees F. Wash spaghetti squash and place in glass baking dish. Bake 1 hour, flipping over after 30 minutes. Once tender, set aside.
*Add frozen broccoli, ~2 tablespoons olive oil, salt, and pepper to baking dish. Roast in preheated 375 degree oven for 20-25 minutes, or until soft, stirring 1-2 times.
*To make sauce, melt Earth Balance in medium saucepan over medium low heat. Once melted, add flour, and stir to make a paste. This is a roux and will thicken the sauce. Let it cook 1-2 minutes, stirring occasionally, or until the roux begins to bubble slightly. Whisk in wine and almond milk, bring to boil, and stir to thicken. Reduce heat to medium and cook until reduced by half. Reduce heat to low and whisk in cheese and cook ~5 minutes or until thickened, stirring occasionally. Add pinch salt, pepper, cayenne, and nutmeg. Stir.
*Add sauce to blender, along with roasted broccoli. Blend until smooth. When squash is cool enough to handle, cut lengthwise. Remove and discard seeds. Pull flesh apart with fork. Toss squash strands with sauce. Garnish with fresh herbs. Enjoy!