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it over the char and asparagus before serv- ing warm.


Recipe courtesy of Molly Gilbert, author of Sheet Pan Suppers.


Spaghetti Squash “Noodle” Bowls


Spaghetti squash are those yellow, football-shaped winter squashes. When cooked, the squash’s flesh is easily raked with a fork into long, skinny, noodle-like strands. Te squash noodles are faintly sweet and slightly crunchy, like pasta cooked al dente.


Yields: 4 servings • 2 small spaghetti squash (2 to 3 lbs each)


• 4 Tbsp extra-virgin olive oil • ¼ tsp kosher salt • ¾ tsp freshly ground black pepper


• 1 cup chopped cremini or baby bella mushrooms (3 to 5 oz) • 1 small shallot, diced • 2 cups good quality marinara


• 15 to 20 small balls fresh mozzarella cheese (bocconcini, about 1¾ oz, sliced in half)


• 4 to 6 fresh basil leaves, roughly chopped, for garnish


Preheat the oven to 425° F, with racks in the upper and lower thirds. Line a sheet pan with parchment paper.


Using a very sharp chef ’s knife, care- fully cut the two spaghetti squash in half lengthwise. Use a spoon to scoop out and discard the seeds.


Place the squash halves, cut side up, on the prepared sheet and drizzle 2 tablespoons of the olive oil over them. Season with ½ teaspoon salt and ½ teaspoon pepper. Turn the squash over (skin side up) and bake on the lower rack until the squash has soſtened significantly and browned at the edges, about 35 to 40 minutes.


Remove from oven and let the squash cool to the touch on the sheet pan.


Aſter putting the squash in to bake, toss together the mushrooms, shallots, remain- ing 2 tablespoons of olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Arrange the mixture on a separate sheet pan, spreading it out in an even layer.


Bake this second pan on the upper rack until ingredients are soſt and start to brown, about 30 minutes.


Remove from the oven and let the mush- rooms and shallots cool to the touch on the sheet pan.


Pour the marinara sauce into a large bowl.


When the squash are cool enough to handle, flip them over and use a fork to scrape the flesh from the shells, taking care to leave the shells intact. (Tese will become the “bowls”.) Te result will be long strands of squash “noodles”.


Add the squash strands and the mush- rooms to the sauce and stir together to thoroughly combine.


Divide the squash noodle mixture among the empty squash bowls. Place the mozza- rella on top.


Bake the squash on the lower rack until the


filling is hot and the mozzarella has melted and browned in spots, about 10 minutes.


Serve the squash pasta bowls hot, garnished with the fresh basil.


Recipe courtesy of Molly Gilbert, author of Sheet Pan Suppers.


• Serving patients and their families with restorative care using tooth-colored dental materials


• Providing dental treatment for medically-compromised patients and those with allergies and chemical sensitivities


• Offering initial exams, consultations, second opinion evaluations, and collaboration with patients’ health care providers


MICHAEL D. FLEMING, DDS, PA JOHANNA LERZUNDY, DDS


1858 Hillandale Road Ste 200 • Durham, NC 27705 919-471-1064 • www.drmichaelfleming.com


28 NA Triangle www.natriangle.com


photo by Stephen Blancett


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