Sunday, August 27, 2006
This installment of 5:4 was quite a challenge for me! My family does not like squash, and I have only had spaghetti squash once before- with mixed feelings. This dish is not terribly "inspired", but it was wonderful nonetheless! I can't wait to see what the other two chefs came up with! Check 5:4 for their dishes. Catherine- We wish you tons of luck in law school, and miss you already! 5:4 will be one short until your return!
Pork Scaloppini With Spaghetti Squash Primavera P1
1 pork tenderloin, thinly sliced
½ spaghetti squash, cooked and separated into strands
1 eggplant, peeled and cubed
1 quart tomatoes with Italian seasoning (home-canned)
6 large button mushrooms, thinly sliced
1 onion, chopped
5 cloves garlic, pressed
¼ cup toasted pine nuts
Salt & Pepper
In a colander in the sink toss the eggplant with 1 tsp salt, let sit 15 minutes. Rinse well and squeeze the eggplant cubes to extract any extra water.
In a large sauté pan, heat 1 TBSP oil over medium heat until hot. Add in the eggplant, mushrooms, and onions and sauté for 10 minutes until everything has released its moisture. Add in garlic and cook another 3-5 minutes, stirring often. Pour tomatoes into pan, reduce heat, and simmer uncovered for 10-15 minutes until sauce has thickened slightly. Toss with the squash strands.
Toss the pork with salt and pepper and sauté over medium-high heat in a nonstick pan. Cook about 10 minutes until no longer pink.
I plated this with the pork on the bottom, then the vegetable mixture, then topped it with the toasted pine nuts. Would also be good with a nice dusting of fresh grated Parmesan cheese!