I love this pasta recipe for several reasons. First, the spaghetti squash is a great replacement for pasta: it is a natural product that is taller in nutrients and lower in calories and carbohydrates. Second, the sauce has an olive flavor and a creamy consistency unlike any other pasta sauce you've tried before. Give this recipe a chance, and you won't be disappointed.
Ingredients:
- One medium-sized spaghetti squash
- Olive oil
- One cup of pitted kalamata olives for each serving
- A couple of cherry tomatoes per each serving
- Heavy whipped cream (about one cup)
- Spices: salt, pepper, and optionally chili pepper
- For presentation: basil leaves, parmesan cheese
Preparation:
- Cut the spaghetti squash in half, and boil it until the fork goes in easily (about 45 minutes to 1 hour). Remove it from heat, and gently scrap the meat with a fork to get some kind pasta strings.
- Blend the spaghetti squash meat with a bit of olive oil and salt - it gives the pasta some flavor and shininess, and it helps separate the strings better.
- While the spaghetti squash is boiling, you can go ahead and cook the sauce. I use one cup of kalamata olives per each serving. Add the pitted olives to a blender, and pour enough heavy whipped cream to get the blender rolling. Blend them together, though make certain you still have some chunks of olives (for consistency, you genuinely don't want just a paste).
- Transfer the olive mix into a pan, and add the cherry tomatoes cut in half. Sprinkle the spices on top, and cook on low heat for about half an hour.
Presentation:
- For the best presentation, you might want to place the dish on each individual plate: the pasta on the bottom and a layer of creamy olive sauce on top.
- If you can rescue some of the cherry tomato halves, you may want to place them on top for a splash of red color.
- I further used some parmesan cheese and a leaf of basil to finish the presentation.
- Most importantly: endelight while still hot!
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