Spaghetti Squash with Fresh Herbs
This recipe stars squash and herbs from our garden. I thought when I planted the squash it was acorn, but I ended up with spaghetti squash. I am glad I did, it's been many years since I've eaten it.
1 spaghetti squash, about 12" long
4 T butter
1 minced garlic clove
1/4 cup mixed herbs (I used basil, parsley and sage), coarsely chopped
salt and freshly ground black pepper to taste
Preheat oven to 375°.
Bake whole squash 1 hour or til the squash is easily pierced with a knife.
Remove from oven and let rest 10 minutes, til cooled slightly. Using a very sharp heavy knife, halve squash. Remove seeds and discard. Using a fork, gently remove the strands of squash away from the peel and place in a bowl. Set aside.
Heat a large frying pan over medium low heat. Add the butter, garlic, squash, herbs and salt and pepper and toss just til heated through and butter is melted. Serve immediately.
I served the squash with sliced cherry tomatoes from the garden.
1 spaghetti squash, about 12" long
4 T butter
1 minced garlic clove
1/4 cup mixed herbs (I used basil, parsley and sage), coarsely chopped
salt and freshly ground black pepper to taste
Preheat oven to 375°.
Bake whole squash 1 hour or til the squash is easily pierced with a knife.
Remove from oven and let rest 10 minutes, til cooled slightly. Using a very sharp heavy knife, halve squash. Remove seeds and discard. Using a fork, gently remove the strands of squash away from the peel and place in a bowl. Set aside.
Heat a large frying pan over medium low heat. Add the butter, garlic, squash, herbs and salt and pepper and toss just til heated through and butter is melted. Serve immediately.
I served the squash with sliced cherry tomatoes from the garden.
I've never really found a recipe that works for me with spaghetti squash. I like it, and I love how it "works" but I never know exactly what to do with it. I'll try this.
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