Spaghetti Squash
Seasonal change is fun. With each new season nature brings us fresh and different flavors for our taste buds. What is wonderful about nature is that all the the senses are stimulated with fresh smells, tastes and color.
One of my favorite Autumn vegetables is spaghetti squash. I like it as a side or even as a substitute for pasta. I look forward each Fall to going to the grocery store and seeing that bright. yellow veggie waiting for me.
This year I am looking forward to introducing my 5 year-old son’s palette to some fresh and new flavors. He loves zucchini and any type of noodle you put in front of him, so I think spaghetti squash is just the start:
Recipe Courtsey of Emeril Lagasse
1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepperPreheat the oven to 375 degrees F. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.
3 opinions for Spaghetti Squash
marye
Oct 2, 2007 at 8:32 am
yum! I love it with butter, lots of pepper and some grated fontina cheese.
Cozmo
Oct 10, 2007 at 1:54 pm
Hey I had some of that for dinner last night. It is tasty stuff. We microwave ours and it seems to work out pretty well.
Tracey Thompson
Oct 10, 2007 at 6:27 pm
It is tasty,not that hard, and makes quite a bit.
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