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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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During fall, you can get spaghetti squash easily. It reassembles pasta, when cooked, hence the name. It's easy to prepare and can be used just as pasta, with meatballs, with a mushroom cream sauce, with shrimp and lemon, you get the idea . Read more ... Ingredients:
1 spaghetti squash, 3 to 4 pounds |
olive oil, divided |
1 tb butter |
1/2 onion, fine dice |
2 garlic cloves, minced |
s+p |
parmesan, freshly grated |
Directions:
1. Heat oven to 375 F. Cut the squash in half with a heavy knife,lengthwise. Scoop out the seeds and the gooey stuff inside, brush the cut side with olive oil. Set squash halves on a baking pan, cut side down and roast for about 45 min. Remove from oven, turn squash upside down and let cool. With a fork, scrape out spaghetti strands against the grain.
2. In a big pan, heat oil and butter and sweat onion, until soft. Add garlic, fry 30 sec more. Add squash and heat through. Season with s+p, parmesan, mix well, heat a few more minutes. Serve.
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