A few weeks ago I tried my hand at polenta croutons. The crispy cubes of cornmeal were nice accompaniments to a garden salad. Shortly after my first foray into preparing polenta, my friend/colleague Kristi made the polenta croutons and added them to a tasty vegetarian/vegan entree that she created.
Start with a spaghetti squash – Heat the oven to 400°F. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes. Remove the squash from the oven and let sit at room temperature until just cool enough to handle. Scrape the flesh with a fork to make long strands; set aside.
Heat a skillet with oil on medium-high heat. Saute sliced onion, diced tomatoes, sliced zucchini, chopped garlic and capers. In a separate skillet, cook the polenta croutons. Place the sauteed mixture on top of the spaghetti squash and add polenta croutons to garnish. Serve hot and enjoy.
Thanks, Kristi, for this inspired dish. Have a happy birthday!
I am sharing this recipe with Simply Sugar and Gluten Free.