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About the Dish

  • Spaghetti Squash

    Spaghetti Squash

  • PeachDish Salt

    PeachDish Salt

  • Thyme

    Thyme

  • Shallot

    Shallot

  • Red Pepper Flakes

    Red Pepper Flakes

  • Fennel

    Fennel

  • Sun-Dried Tomatoes

    Sun-Dried Tomatoes

  • Spring Onion

    Spring Onion

  • Parsley

    Parsley

  • Pine Nuts

    Pine Nuts

  • Parmesan Cheese

    Parmesan Cheese

METHOD

1
Cut squash in half lengthwise and remove seeds. Rub cut sides of squash with PeachDish salt and olive oil. In a baking pan, place squash cut side down, with a sprig of thyme under each half. Add enough water to barely cover the bottom of pan, then cover the pan tightly with aluminum foil. Place pan on middle rack of oven and cook 20 minutes, or until the squash can be easily pierced with a fork. Carefully (HOT!) place squash cut side up on a cutting board, and allow it to cool 5 minutes.
2
While squash cooks, prepare your mise en place: Peel and mince garlic. Peel, halve and thinly slice shallot. Cut fennel in half; remove core and stalks; and thinly slice bulb crosswise. Pick and chop 2 tablespoons fennel fronds. Thinly slice sun-dried tomatoes, place in a small bowl, and cover completely with hot water. Remove roots and thinly slice white and green parts of green onions. Pick and roughly chop parsley leaves.
3
Place a sauté pan over medium heat. Add cooking oil, then add garlic, shallot, crushed red pepper and a pinch of kosher salt. Cook 2-3 minutes, then add fennel and cook 2-3 minutes more, or until fennel has softened slightly. Transfer cooked vegetables to a large bowl.
4
Drain tomatoes. Add them to bowl with green onions, parsley, pine nuts and Parmesan. Mix well.
5
Hold a squash half over the bowl. With a fork, scrape around the inside of the squash to remove the flesh in strands; allow squash to fall into bowl. Repeat with remaining squash half. Mix thoroughly and season to taste with kosher salt. Divide between 2 plates and top with fennel fronds. Enjoy!