Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, January 2, 2012

Spaghetti Squash with Walnut Sauce

When DH and I were first married he bought Essential Pasta and Pizza on sale at the book store for $5. It was a great investment - some of my favorite soup and pasta recipes come from this book. One of my very favorite dishes that DH used to make for special occasions was pasta with walnut sauce. It was rich and amazing with generous amounts of butter and cream. As our 15th anniversary nears, I had a sudden hankering for that old walnut sauce. Only this time there is no butter or cream and we had it over spaghetti squash. It was just as rich and amazing as I remember and it's still a special treat.

1 medium spaghetti squash
2 cloves garlic
1 cup walnuts
1 piece of bread
olive oil
salt and pepper to taste

Preheat oven to 375 degrees. Cut the squash in half lengthwise. Scoop out the seeds and stringy pulp. Place the squash cut side down in a baking dish and pour in water to 1/2 inch depth. Cover the dish with tin foil and bake until a fork just pierces the skin with slight pressure, about 30 minutes. Let squash cool enough to handle and then scoop out the strands with a fork.

Place the garlic, walnuts and bread in a food processor and pulse until the mix resembles small grains. Add about 1/4 cup olive oil, or enough to make a grainy paste that falls apart loosely into clumps. Add a couple of teaspoons of parsley and salt and pepper to taste. If you want to make a creamy paste, add 1/4 - 1/2 cup full-fat coconut milk. Serve spooned over the spaghetti squash.

*You can also toss the walnut sauce with regular rice pasta and garnish with parsley.

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