Spaghetti Squash

We were feeling the need for a new side dish, and we got it tonight! I highly recommend spaghetti squash, it is really delicious. I normally treat it like pasta with either an Alfredo or tomato based sauce, but given J's issues currently non of those were options. So, I searched and found some great advice from Emeril! I adjusted his recipe...but this is the gist.

1 spaghetti Squash, Cut in halve length wise
2 Tbsp Butter
1/2 Clove Elephant Garlic (about 1 large clove regular)
1 tsp fresh basil leaves
1 tsp dried basil
salt and pepper to taste

Place the squash face side down in a roasting pan, place water until it comes up the sides of the squash just a bit. Cover with either a lid or foil. Place in a pre-heated 375 degree oven for about 45 minutes. Remove and flip, flesh side up and return uncovered to the oven for 10-15 minutes. The squash should be soft. Scoop out the seeds in the middle and then pull the strands of squash apart with a fork. Place in a bowl.

Pre-heat a cast iron skillet with 2 Tbsp butter. Over medium heat add the basil and the garlic. Let sit for 5 minutes. Make sure the butter isn't browning. The temp should be just warm enough to let is simmer. Add the squash and turn the heat up to med-high. Toss until warmed all the way through. Serve. I think this would be really good topped with some raw Parm. Reg. Cheese.

You can prepare the spaghetti squash earlier in the day and scrap out the strands to a bowl and let sit until you are ready to toss. I would drain the excess water that will collect in the bowl if you choose this method.



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