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
