When I was a kid, pre-Crohn’s-diagnosis and pre-using-food-as-medicine days, I…
One of my most cherished foodie ventures is taking a trip to the local Italian Centre where the culinary finds are magnificent: verdant emerald-green basil leaves the size of your palm, perfectly cured melt-in-your-mouth prosciutto, and a colourful array of olives (don’t get me started on the Red Bella di Cerignolas) that pop between your teeth with — KABLAM! — more umami than you thought possible.
What I especially love about the Italian Centre is visiting the deli. I like to listen carefully as orders are placed. (It’s not hard to pick out the dyed-in-the-wool Canadian who requests “100 grams of provolone,” pronouncing “provolone” with the dull, anglicized three syllables instead of the fuller, more romantic, and correct four syllables. Sheesh!)
This dish is an homage to our local Italian Centre, inspired by many a trip there to pick up the very ingredients you’ll find in this recipe. One-stop shops are great, right? As Tony Soprano would say, “Don’t bust your chops!”
Tony might also say, “To hell with heatin’ it up. It’s good like this!” Which is also true of this dish as it can be served hot immediately or chilled and eaten cold later, say, for lunch.
Anyway, give this delicious recipe a try. When your palate settles on the scrumptiousness with which these ingredients come together, well . . . that’s amore!
Italian-Inspired Spaghetti Squash Saute (Paleo, AIP)
Author: Martine Partridge
Recipe type: Side Dish
- 1 medium spaghetti squash
- 3 tbsp extra-virgin olive oil
- 1 small onion, chopped fine
- 1 garlic clove, crushed
- ⅔ c prosciutto, chopped
- ½ c pitted Kalamata olives, sliced
- ¼ c fresh basil, chopped
- salt and pepper to taste
- Preheat oven to 375 degrees.
- Using a sharp knife, cut squash in half lengthwise. Scoop out the seeds. Place the squash cut-side down in a baking dish and add about ½ inch of water. Cover with foil and bake for 45 minutes, until easily pierced with a knife. Remove from the oven and allow to cool. Once cooled, scoop out the flesh using a fork and gently pull the squash strands away from the peel. Set aside.
- Heat oil in large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes. Add prosciutto and continue to cook with onion for 5 minutes more, stirring frequently. Add garlic and sauté for an additional minute; then mix in squash, olives, basil, salt, and pepper. Gently stir to combine and heat through.