Ingredients
1 small spaghetti squash (about 4 pounds), halved lengthwise
1 pound veal scallopini, pounded thin
1/2 cup plain breadcrumbs
1/4 cup finely shredded Parmesan cheese
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons plus 1 tablespoon extra-virgin olive oil
1 garlic clove, peeled and halved
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon coarse salt
1 cup grape or cherry tomatoes, halved
3 ounces sunflower sprouts (2 cups packed)
2 ounces pea shoots (3 cups packed)
Preparation
Preheat oven to 400 degrees. Place squash cut side down in baking dish; add 1/4 inch water. Cover with foil, and bake in oven until fork-tender, about 1 hour. Scoop out and discard seeds. Scrape strands from the flesh with a fork. Transfer to a bowl; cover with foil to keep warm.
Preheat broiler. In a shallow bowl, combine breadcrumbs, Parmesan, and 1/8 teaspoon pepper. Place veal in another bowl, and coat with 1 1/2 teaspoons oil. Dredge veal in breadcrumb mixture; turn to coat well. Transfer to baking sheet.
Rub inside of large wooden salad bowl with garlic. Add lemon juice, salt, and remaining tablespoon oil. Add tomatoes, sprouts, and shoots to bowl; set aside.
Place veal about 5 inches under broiler, and cook until golden and browned in spots, 2 to 3 minutes, rotating pan every minute. Turn over; cook 2 to 3 minutes more. Transfer veal to serving plates.
Toss sprout mixture; season with remaining 1/8 teaspoon pepper. Serve on top of veal, with spaghetti squash on the side.
