- 8 green squash
- 1 tablespoon olive oil
- 4 cloves garlic, crushed (divided)
- 5 plum tomatoes, cut into ¼ inch thick rounds
- 2 tablespoons fresh basil, chopped
- 2 pounds of Crimini mushrooms
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons heavy cream (optional)
Using a julienne peeler, peel 8 green squash vertically to make spaghetti.
Sauté 2 cloves garlic in olive oil for 1 minute and add squash. Add salt and pepper and cook on a low flame 5-7 minutes. Close fire and add pesto to squash. If using heavy cream, add it to pesto. Set aside and let cool to room temperature.
Oven dried tomatoes: Slice tomatoes in rounds and place on tray with olive oil, salt, pepper, basil, crushed garlic and a sprinkle of sugar. Bake uncovered at 300°F for 2½-3 hours.
Roasted mushrooms: Clean Crimini mushrooms with a dry paper towel. Cut tough stems and slice mushroom in half. Place them on a tray and add pepper, fresh rosemary and olive oil. Roast uncovered at 400°F for 40 minutes.
When mushrooms are roasted, remove from oven, add salt and set aside. Place squash mixture at room temperature around the circumference of a round dish. Leave room in the center and place the mushrooms. Top the squash with oven dried tomatoes and serve.
Oven dried tomatoes can be made beforehand, frozen on a tray and stored in a plastic bag. When using, take out of bag and lay flat on a plate.