Squash & Broth

Spaghetti Squash w/ Parmesan Broth & Confit Tomato

Parmesan Broth: Cook Down a Large Parmesan Rind in 2 Cups water and 2 Cups Vegetable Broth (1-2 hours) Flavor with Salt & Pepper to Taste. May also Include Garlic and Onion for Flavor.

Sapghetti Squash: Preheat Oven to 350 F, Halved and Seeded Squash, Brush with Olive Oil, Lay Cut Side Down on Baking Sheet, Cook for 30 mins or Untiil Soft. Let Cool. Use Large Spoon to Scoop Stringy Pulp and place in a Bowl.

Confit Tomatoes: (Cook at Same Time as Squash) Place Plum Tomatoes on Baking Sheet, Brush with Olive Oil, Salt & Pepper to Taste. Roast Until Skin Splinters (20-30mins)

Place Spaghetti Squash in Small Pasta Dish, Spoon Over Parm Broth, Place a Few Confit Tomatoes, Garnish with Fresh Basil And Sprinkle Parm. Voila!!

*this is a good place to add our Portobello Mushroom Meatballs!!! 

Parmesan is a good source of calcium and aids in bone health, it’s easy on your digestive system, it’s filled with protein, contains vitamin A for your eye health!!!