From the yellow crookneck to the striped summer green tiger, each squash has its own texture and flavor. Transfer to a platter. Grilled Summer Squash with Basil Ricotta Recipe. They also are especially sweet, with a more floral quality than most summer squash. In a large sauté pan, heat 2 teaspoons of the oil over medium high and sauté onions for 3-4 minutes until translucent. Be sure to let the grilled vegetables cool or else the stacks won’t hold together. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. Learn how your comment data is processed. So glad that I saved so many clippings – I never thought I’d be food blogging all these years later! She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Thank you for taking the time to write to us today! Slice squash and zucchini crosswise into eight 1/4-inch-thick slices each; place in a third bowl, coat with cooking spray and toss with 3/4 tsp salt. I used 'space ship' (So feel free to double the recipe to ensure you have some leftovers! In a small bowl mix bread crumbs and Parmesan and sprinkle over the top of the pasta. As a mom of a picky eater who isn’t a big fan of vegetables, I love hearing success stories like yours when kids willingly eat some veggies! In a 10 inch pie plate, place cooked vegetables with all liquid. It’s three hours until dinner and this is killing me! Grill squash and zucchini, until softened and grill marks appear, about 8 -10 minutes; let cool to room temperature. This recipe was so good! Notify me of follow-up comments by email. Grill squash and zucchini, until softened and grill marks appear, about 8 -10 minutes; let cool to room temperature. Thank you so much! We love making spaghetti pies with leftover pasta! Can’t wait to try! Grilling is one of the best ways to enjoy summer squash, as it firms up and caramelizes the outside while bringing out all the juice and flavor the meaty inside has to offer. I need to try the pie idea to jazz it up for them! They’re shaped like UFOs, and when sliced horizontally, the rounds look like flowers. Off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat. Long before blogging and finding recipes on line, the Globe, Better Homes and Gardens, and our local weekly newspaper where great sources for recipe inspiration. This sounds like the perfect way to use up that leftover summer squash. Martha is part of the husband-wife team that creates A Family Feast. A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. (Our garden is overflowing too!) Repeat with remaining ingredients so each stack contains 4 slices of vegetable; garnish each stack with 2 Tbsp tomato mixture and serve immediately. Spoon the ricotta over the squash and top with the summer savory, if using, and a drizzle of olive oil. thanks for sharing. Add the squash, breaking up any lumps with your fingers, and stir to incorporate into the ricotta mixture. Grill the squash until tender and golden, 3 to 5 minutes per side. At only 2 points a layered stack you can stick to your Weight Watchers regimen and feel extremely satisfied with this recipe. The colorful stacks make a quick, yet impressive dish for company or an elegant weeknight supper for your family. Then assemble the pie in a deep dish pie plate – first the sautéed vegetables, then generous dollops of ricotta cheese, then the cooked pasta. While the vegetables cook, prepare some pasta – spaghetti, linguini or angel hair pasta look especially nice as a topping for this pie. Oh, wow, Martha! A quick inventory to make sure I have everything else (if not, I’ll pick it up at Market Basket tomorrow morning) and this one will be gracing our table soon! Inspired by a newspaper clipping from The Boston Globe that I’ve saved for years, this Summer Squash Spaghetti Ricotta Pie is also a wonderful way to enjoy summer garden vegetables. © 2020 A Family Feast®, All Rights Reserved. We start by sautéing chunks of fresh garden summer squash and zucchini (you can use any mix of the two that you have on hand) with some diced, fresh (or canned) tomatoes, onions and garlic, plus oregano, salt and pepper. We're so glad to have you join us in the kitchen! Transfer the squash to the grill, draining off the excess marinade. This site uses Akismet to reduce spam. My kids like spaghetti the least of all pasta dishes. Serve this as an appetizer, or as a side dish or as the main course, it will hit the spot. Banana bars with cream cheese frosting recipe, Seven-layer chocolate pretzel bars recipe, Caribbean-style swiss chard and butternut squash stew recipe, Honey and black pepper-roasted duck breast with crisp confit Recipe, ¼ cup plus 2 tablespoons olive oil, plus more for drizzling, 1½ pounds summer squash, cut lengthwise into ½-inch slices, 1 tablespoon fresh summer savory or marjoram leaves. Her specialties are baking, desserts, vegetables and pasta dishes. I’ve never tried spaghetti pie before, but it looks like it would be a great summer supper… especially since I’m such a sucker for summer squash and ricotta together. I could die and go to heaven right now, having succumbed to culinary bliss. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. The WW Logo, Weight Watchers, myWW+, SmartPoints, FitPoints, Points and Wellness that Works are trademarks of WW International, Inc. ©2020 WW International, Inc. All rights reserved. , SmartPoints, FitPoints, Points and Wellness that Works are trademarks of WW International, Inc. ©2020 WW International, Inc. All rights reserved. Required fields are marked *. Thanks Kisha! Today’s recipe for Summer Squash Spaghetti Ricotta Pie is summertime comfort food. Spread the mixture into the pie plate, and smooth the top with a spatula. Before baking, sprinkle the pasta with some panko bread crumbs and Parmesan cheese! Smooth and Creamy Herbed Ricotta is layered between slices of grilled veggies in this Grilled Summer Squash treat. Combine the balsamic vinegar, the ¼ cup of olive oil, the apple cider vinegar, tamari, and the 1 teaspoon of salt in a jar, and shake to combine.


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