New Food Fight Episode Now Live! Watch now
Please enter the email you’re using for this account.
Spaghetti squash, so named because its flesh comes apart in long strands when cooked, gets dressed up for a satisfying side dish.
1 spaghetti squash (3 pounds/1 and 1/2 kilograms)
1/4 cup freshly grated Tuscanini Parmesan
3 tablespoons butter
1 large clove garlic, minced
1/4 teaspoon salt
2 tablespoons chopped fresh sage, basil or parsley
1/4 teaspoon freshly ground Gefen Black Pepper
Halve and seed squash. Place, cut-side down, on lightly greased baking sheet; bake at 400 degrees Fahrenheit for about one hour or until flesh is easily pierced. (Alternatively, microwave on high, flesh side up, in a covered casserole for 15 minutes or until easily pierced.) Using a fork, gently scrape cooked strands from squash and transfer to a large bowl.
Meanwhile, in small saucepan, melt butter over medium-low heat; add garlic and salt. Cook for about five minutes or until garlic starts to turn golden. Remove from heat and stir in herbs of your choice along with pepper. Pour over squash, add cheese and toss.
How Would You
Rate this recipe?
Reviews