LOCATION: Recipes >> Vegetables >> Autumn Veg Medley
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Autumn Veg Medley
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Autumn Vegetable Medley with Field Greens and Blue Cheese
Yield: 6 to 8 servings
1 medium spaghetti squash
1 tablespoon olive oil
1/2 cup each, small shiitake and cremini mushrooms
1/4 cup chopped parsley
1 tablespoon minced garlic
1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried
1/4 cup chopped tomato
1/2 pound mixed baby lettuces or mesclun salad mix, about 12 cups
1/4 cup crumbled blue cheese
1/4 cup extra-virgin olive oil
1/4 cup walnut oil
1/4 cup cider vinegar
Heat oven to 350 degrees. Cut spaghetti squash lengthwise in half;
scoop out seeds. Put squash cut side down in a baking pan that has
been liberally brushed with olive oil. Bake until squash is soft,
about 30 minutes. Cool slightly. Use a fork to scoop out the flesh
in long strands.
Heat 1 tablespoon of the oil in a large skillet over medium heat;
add mushrooms. Cook and stir until tender, about 5 minutes. Stir
in parsley, garlic and rosemary; cook and stir 1 to 2 minutes. Stir
in tomatoes and spaghetti squash; cook and stir 1 to 2 minutes.
Keep warm.
Put lettuces, vinegar, oils and cheeses in a large bowl; toss to
mix. Arrange salad around the rim of 8 serving plates. Put a mound
of the warm squash mixture in the center of each plate. Serve
immediately.
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