Winter Meets Spring “Pasta” Salad | Charlotte's got a lot | Charlotte NC Travel & Tourism
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Winter Meets Spring “Pasta” Salad

By Clark Barlowe, Owner and Chef at Heirloom Restaurant

Ingredients

  • 2 whole tomatoes 
  • 1 spaghetti squash
  • 12 garlic cloves
  • 1 tablespoon pepper flakes
  • 1 acorn squash
  • 1 cucumber
  • 12 edible flowers for garnish (optional)
  • 1 head green cabbage
  • 4 tablespoons olive oil
  • ½ white onion
  • 4 leaves green lettuce
  • Salt to taste

Preparation

  • Cut acorn squash in half and remove seeds. Toss and coat seeds with salt, pepper and olive oil and toast on 350 F for approximately 15 minutes or until golden brown.
  • Slice onion and garlic cloves in thin slices and roughly chop tomatoes, removing the cores.
  • Saute onions and garlic in a medium pot of olive oil.  When vegetables are translucent, add whole tomatoes and cover with water or vegetable stock. Cook 15-20 minutes on medium-heat simmer.
  • Puree tomato sauce in blender until smooth and season with salt and pepper to taste.  Let sauce cool.
  • Cut spaghetti squash in half, remove seeds and place in microwave-safe container. Add water along with remaining garlic and pepper flakes, seasoning with salt. Cover with plastic wrap and cook on high in microwave until tender, approximately 15 minutes.
  • Shave cucumber into noodles using horizontal peeler and slice cabbage very thinly to mimic pasta noodles.
  • Once spaghetti squash is fully cooked, remove flesh with fork to mimic pasta noodles.
  • Combine tomato sauce, spaghetti squash, cucumber and cabbage noodles in large mixing bowl. Mix with tongs to coat. Season with salt and pepper.
  • Arrange lettuce leaves on plate to create a bed and top with “pasta” salad. Garnish top with acorn squash seeds and edible flowers.

Take me back to the Chopped: Charlotte Edition article.