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Spaghetti Squash with White Wine Roasted Broccoli Sauce

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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

(Printable Recipe)

Ingredients:

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

olive oil

salt

pepper

cayenne pepper

nutmeg

Method:

*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.

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*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.

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*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!

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Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. Hester @ Alchemy in the Kitchen

    Lovely simple elegant dish, Tiffany. Spaghetti squash is a rare thing here but I guess your sauce would work with sliced buttersquash or similar too.

    March 15, 2013
  2. Jennifer Eloff

    Lovely, Tiffany. I wish we could get spaghetti squash here in the tropics. I remember it quite fondly from when we lived in B.C., Canada. Thanks for stopping by my blog. Have a great week!

    March 18, 2013
  3. Liz

    Oh how I love spaghetti squash…just as much a normal pasta! And your creamy broccoli tipping sounds fantastic!

    March 18, 2013
  4. Anne@FromMySweetHeart

    Tiffany…this dish looks fabulous! I love spaghetti squash, I just never had enough variety in making it before. So happy to have this beautiful recipe to go to! And something about spaghetti squash just reminds me of spring! : )

    March 25, 2013
  5. Nami | Just One Cookbook

    What a light and healthy meal! I haven’t had chance to make spaghetti squash but it’s been on my list to try! The broccoli sauce – really creative and I want to taste that sauce!

    March 27, 2013
  6. Reia@TheCrueltyFreeReview

    What is this ‘leftover wine’ you speak of..? 🙂
    What a fantastic looking dish. I actually just had spaghetti squash for the first time this winter and I really, really loved it. It’s as filling as pasta, but obviously lighter and healthier. Great idea to roast the broccoli too; roasting veggies brings out such a unique flavor and really adds depth to recipes.

    April 5, 2013