Spaghetti squash with creamy goat cheese sauce and shredded zucchini

This March 2018 photo shows spaghetti squash with creamy goat cheese sauce and shredded zucchini in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)This March 2018 photo shows spaghetti squash with creamy goat cheese sauce and shredded zucchini in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

Start to finish: 1 hour (30 active)

Servings: 4 to 6

1 1/2 pounds zucchini

3/4 teaspoon kosher salt

One 3- to 3 1/2 pound spaghetti squash

1 1/2 cups sliced onion

2 tablespoons extra-virgin olive oil

1 cup vegetable or chicken broth

1 tablespoon finely chopped fresh sage

4 ounces fresh goat cheese, crumbled

1 ounce grated Parmigiano-Reggiano

1/3 cup toasted pine nuts

Coarsely grate the zucchini, preferably using the grating disk of a food processor, toss it in a colander with the salt and let it drain for 20 minutes.

Prick the spaghetti squash in three or four places with a skewer and microwave on high for 4 minutes. Cut in half crosswise and microwave for 5 minutes. Scrape out and discard the seeds and microwave again for 8 minutes or until the strands of squash are easy to scrape out.

Meanwhile, in a large skillet cook the onion in the oil over medium heat, stirring occasionally, until golden, about 8 minutes. Working with one handful at a time, squeeze the zucchini tightly to get rid of excess moisture. Add the squeezed zucchini to the onion and cook over medium heat, stirring for 3 minutes. Transfer to a bowl and reserve the skillet.

Let the spaghetti squash stand until it is cool enough to handle, then scoop out all the strands (you should end up with about 4 1/2 cups). Add the vegetable broth, 1 cup water, the sage and the cheese to the skillet and bring to a boil, whisking. Add the spaghetti squash strands, cover and simmer 5 minutes or until the squash is tender. Add the zucchini and cook for 1 minute more until the mixture is heated through. Stir in the Parmigiano-Reggiano and salt and pepper to taste, transfer to four bowls and top each portion with one-quarter of the nuts.

Nutritional information per serving: 326 calories; 170 calories from fat; 19 g fat (7 g saturated; 0 g trans fats); 43 mg cholesterol; 582 mg sodium; 31 g carbohydrates; 8 g fiber; 14 g sugar; 14 g protein.

Sara Moulton, Associated Press