Spaghetti Squash Recipes

Spaghetti Squash with Fontina

3.5 lb of spaghetti squash
2 Tbls unsalted butter
1 large clove of garlic, finely chopped
1/4 cup heavy cream
1/2 cup chopped walnuts
1/4 lb (1 cup) shredded fontina cheese
1/2 tsp salt
1/4 tsp pepper
3 Tbls chopped parsley

     1.  Cut squash lengthwise in half.  Scoop out seeds.  Place
cut sides down in microwave safe 13x9x2 inch baking dish. 
Microwave uncovered, 10 minutes or until squash is tender but not
mushy.  Turn squash cut side up and let stand until cool to
handle.
     2.  Place butter and garlic in microwave safe 2 quart round
baking dish.  Microwave uncovered at 100% power for 4 minutes or
until garlic is golden.  Remove squash strands with fork and add
to garlic butter.  Add heavy cream, walnuts, fontina cheese,
salt, pepper, and 2 tablespoons of parsley.  Stir to combine.
     3.  Microwave uncovered at 100% power 4 minutes or until
squash is not.  Turn the dish halfway through cooking.  Sprinkle
with remaining parsley before serving.
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Spaghetti squash with Pecans (4 servings)

2.5 to 3 lb spaghetti squash
1/3 cup pecans
1 Tbls olive oil
5 cloves garlic finely chopped (1 Tbls)
1 Tbls finely chopped pared fresh ginger
1/2 tsp salt
1/3 cup chicken broth or vegetable stock

     1.  Preheat over to 400F.  With a fork or small paring knife
prick skin of squash all over.  Wrap in aluminum foil and place
on baking sheet.  Bake squash at 400F for 1 hour and 20 minutes
or until soft to touch.  Remove from oven and cool to room
temperature.   2.  Toast pecans at 400F for 5-7 min or until
fragrant.  Coarsely chop.
     3.  Halve squash, scoop out, and discard seeds.  Pull out
spaghetti like strands with fork.
     4.  Heat oil in large skillet over low heat.  Add garlic and
ginger.  Cook for 2 minutes stirring occasionally.  Add squash
strands and sprinkle with slat.  Increase heat to moderate and
cook 5 min longer, stirring occasionally.  Stir in broth and cook
2 minutes,  Add pecans, toss, and serve.
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