Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1-2 spaghetti squash, roasted and shredded to create 8 cups 2 Tablespoons olive oil 2-3 leeks, sliced (about 2 cups raw) 3 yellow summer squash, diced 2-3 ripe tomatoes, halved, seeded and diced 1 can small artichokes, coarsely chopped 1 clove garlic, thinly sliced 1 Tablespoon dried basil, crumbled (Thai basil is my favorite) Salt and freshly ground pepper to taste 1 teaspoon red pepper flakes or a pinch of ground cayenne (optional) 1 cup white wine 1 Tablespoon butter, cut into three or four pieces 1/2 pound each peeled shrimp and bay scallops 8 ounces feta, cut into 1/4 inch cubes DIRECTIONS Preheat oven to 350 degrees. Use 1 teaspoon oil to coat oven proof baking dish. Place cooked spaghetti squash shreds in an even layer in baking dish and set aside. In a large skillet over medium heat, add remaining oil and sauté leeks until golden. Add squash and cook 5 minutes, stirring occasionally. Add tomatoes and cook additional 5 minutes. Add artichokes, garlic, basil, salt and peppers. Lower heat and cook 10-15 minutes, stirring often. When mixture begins to stick to the pan a little, add white wine and bring to a simmer. Stir often and cook until wine is reduced by half. Remove 2 cups of the mixture and set aside for Feta Bruschetta— mixture may be refrigerated for 3 days or frozen until ready to use. Remove pan from heat and stir in butter one piece at a time. Wait until each piece has melted before adding the next. Stir in shrimp and scallops. Set aside. Distribute cubes of feta in an even layer on top of the spaghetti squash. Spoon veggie and seafood mixture in an even layer on top of feta. Cover and bake 30 minutes, until seafood is cooked and veggies are hot and bubbly. Serve hot. Cover and refrigerate leftovers. Copyright © 2018 Stefanie Samara Hamblen |
