Say "squash" to my boyfriend. And when you do, watch his eyes. They widen, then they squint. "Squash" is not a trusted veggie in our house. Well, at least, it`s not trusted in half of our house.
I, on the other hand, have fond memories of helping my mom make spaghetti squash, although, admittedly I cant actually remember eating it.
There are many many many ways to preparing this particular squash, this is one of my favourites though, a veg version of "white trash pasta", pretty simple with butter, salt & pepper, minced garlic and Parmesan cheese.
1 spaghetti squash, cut length-wise
1/4 cup butter
1/4 cup parmesan cheese
1 teaspoon basil (divided)
1 teaspoon oregano (divided)
fresh ground pepper
2 cloves minced garlic (divided)
Scoop out the seeds, its okay to leave a bit of pulp if you cant get it all.
Place squash halves face up in a baking dish.
Divide the ingredients and use half in each side of the squash.
Bake in the centre of the oven at 350 degress F for an hour, or until squash is soft when poked with a fork.
mmm!
add
1/4 cup parmesan cheese
1 teaspoon basil (divided)
1 teaspoon oregano (divided)
fresh ground pepper
2 cloves minced garlic (divided)
Scoop out the seeds, its okay to leave a bit of pulp if you cant get it all.
Place squash halves face up in a baking dish.
Divide the ingredients and use half in each side of the squash.
Bake in the centre of the oven at 350 degress F for an hour, or until squash is soft when poked with a fork.
mmm!
add
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