Spaghetti Squash with Lemon White Wine Reduction

“I cook with wine, sometimes I even add it to the food.” W.C. Fields

Stress Scale: ✅✅✅ | Prep Time: 25 min | Total Time: 65 min | Servings: 4

INGREDIENTS

• 1 spaghetti squash

• 2 shallots

• 2 T garlic, minced

• 3 cups baby kale or spinach

• ¾ cup dry white wine

• 1/3 cup lemon juice

• ½ cup sun dried tomatoes

• 2 T capers

• ¼ - ½ cup cashew crema 

• ¾ cup pistachios

• Salt and pepper to taste

DIRECTIONS

1. Preheat oven to 400°F.

2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds and any ribbing. Brush the inside of the squash with olive oil. Add salt and pepper to taste.  

3. Place the squash cut side down on baking sheet. Use a fork to poke holes in the squash. Keep that fork handy, we will use it again. Bake squash for 30-40 minutes (until lightly browned and fork tender). 

4. Once cooked remove from oven. Flip squash so that it’s cut side up. Let cool.  Then use your handy fork to scrape out the “spaghetti” like strands from inside.

5. Heat olive oil on medium heat. Add the shallots and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes. Add garlic. Stir.

6. Add wine and lemon juice, increase heat to high, and bring to a boil for 3 minutes.

7. Reduce heat. Whisk in sun dried tomatoes, capers, and baby kale or spinach. Cook for 3 more minutes. Greens should wilt.

8. Add in cooked spaghetti squash. Stir to combine.

9. Season with salt and pepper to taste.

10. Garnish heavily with pistachios before serving.

11. Enjoy the bounty of your labors. 

TIP: Not keen on cream? Add less crema or remove entirely.  Crema tempers lemon flavor, so consider adjusting that as well.