By Clark Barlowe, Owner and Chef at Heirloom Restaurant
- 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
- 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.