Roasted strands of spaghetti squash are a wonderful low-card alternative to pasta that can be served anytime of year. For this late summertime version I tossed the roasted strands with olive oil, olive tapenade, a chiffonade of fresh basil, halved cherry tomatoes and freshly grated Pecorino cheese. A tasty accompaniment to just about any main dish, but especially nice served on the side of the Scallops Provencal dish highlighted a couple of days ago…
(To view this recipe, click on the blue title of the blog post above*)
Spaghetti Squash with Olive Tapenade & Pecorino Cheese
Ingredients:
- Follow this recipe for roasting the spaghetti squash:
- http://www.thekitchn.com/how-to-cook-spaghetti-squash-in-the-oven-178036
- Then to the cooked squash add 1/2 cup olive tapenade, 1 Tablespoon quality olive oil, halve cherry tomatoes, 1/4 cup thinly sliced fresh basil and a big grinding of Pecorino cheese. Season with salt and pepper to taste; serve warm.
Directions:
Tagged: black olive tapenade, cherry tomatoes, fresh basil, olive tapenade, pecorino cheese, roasted spaghetti squash, spaghetti squash, tapenade, vegetarian side
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