Spaghetti Squash Aglio Olio

Ingredients

Garlic Breadcrumbs

1 cup panko breadcrumbs // 8 cloves of garlic // 1/4 cup canola oil // 1 tsp salt // 1/2 tsp black pepper // 1 tbsp picked thyme leaves // 2 tbsp olive oil

Roast Spaghetti Squash

2 spaghetti squash // 1/4 cup olive oil // 2 tsp garlic powder // 2 tsp dried oregano // 1 tsp salt // 1 tsp black pepper

Spaghetti Squash Aglio Olio - Plated

6 cloves of garlic thinly sliced // 2 cup heirloom tomato // 1 cup crumbled feta cheese // 2 tbsp fresh whole oregano leaves // 1/4 cup olive oil // 1/2 cup 7Cellars Farm Chardonnay // 1 roasted spaghetti squash recipe // 1 garlic breadcrumb recipe

Instructions 

Garlic Breadcrumbs

1. Finely mince the garlic cloves and add with cold canola oil to small sauce pot and place over low heat.  Cook until garlic is lightly toasted then cool in the oil

2. In medium bowl combine the garlic and its oil with all ingredients and mix thoroughly

3. Spread out on sheet tray evenly and toast in oven at 350 degrees for 8-10 minutes stirring every 3 minutes or so

Roasted Spaghetti Squash

1. Cut spaghetti squash in half the short way and scoop out all the seeds

2. Drizzle inside of spaghetti squash evenly with olive oil, salt, pepper, garlic powder and dried oregano

3. Place the squash cut side down on a sheet tray and bake for 45 minutes until tender

4. Let cook and then once completely cool use a fork to pull the squash away from the skin in long strips

 

Spaghetti Squash Aglio Olio

1. Bring a large pot of water to a boil.  Cut an "x" in the bottom of the heirloom tomatoes and remove the top stem portion.  Lower the tomato into the boiling water for about 1 minute and then transfer to refrigerator to cool completely

2. Peel the tomato once cooled and then remove the seeds and chop into 1/2 inch chunks

3. Mix together the tomato, feta cheese, oregano leaves and 2 tbsp olive oil and separate into 6 piles on a parchment lines sheet pan.  Set your oven to broil4. Saute the red onion julienne (thinly sliced) in a medium saute pan until soft but not mushy.  Set aside

4. In a large saute pan, add the remaining 2 tbsp olive oil and the thinly sliced garlic. Place over medium-high heat and cook garlic until it is toasted, about 3-4 minutes. 

5. Add the spaghetti squash to the pan and saute for another 2-3 minutes until squash is hot.  Do not agitate with a spoon or tongs as this will break up the squash, instead toss the pan.  Add white wine and reduce heat to low

6. Place the tomato-feta piles under the broiler until the feta browns slightly

7. Plating: separate the spaghetti squash among 6 bowls in piles in the middle of the bowl.  Using a spoon or spatula top the squash with the tomato-feta mixture.  Garnish liberally with the garlic crumb.  Enjoy!