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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I was looking for a unique way to prepare spaghetti squash and I found this in the Best of Bridge series. It fit the bill perfectly. This dish can can be made a head of time and heated up just before serving Ingredients:
1 medium spaghetti squash |
3 tablespoons olive oil |
1/4 cup fresh chives, chopped |
1 tablespoon fresh parsley, chopped |
1 tablespoon fresh basil, chopped |
1 teaspoon fresh rosemary, chopped |
1 garlic, minced |
1 teaspoon fresh lemon juice |
salt and pepper |
1/4 cup parmesan cheese, freshly grated |
Directions:
1. In the microwave, place cut side down in baking dish.
2. Add small amount of water, cover and cook 10 minutes, or until fork tender.
3. Set aside to cool.
4. In food processor, add oil, chives, parsley, basil, rosemary, garlic and lemon juice.
5. Blend until throughly mixed and smooth.
6. Using fork, scrape cooled squash into bowl.
7. Season with salt and pepper, add herb mixture and toss to coat.
8. Place squash in shallow baking dish.
9. Sprinkle with cheese and set aside.
10. Warm in oven before serving.
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