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{"id":1085,"date":"2013-09-11T17:27:20","date_gmt":"2013-09-11T19:57:20","guid":{"rendered":"http:\/\/www.theorganicfarm.net\/?p=1085"},"modified":"2013-09-11T17:34:09","modified_gmt":"2013-09-11T20:04:09","slug":"1085","status":"publish","type":"post","link":"https:\/\/www.theorganicfarm.net\/?p=1085","title":{"rendered":"Spaghetti Squash Recipes"},"content":{"rendered":"<style type=\"text\/css\"><!--\nPRE { font-family: \"Liberation Serif\",serif; }P { margin-bottom: 0.08in; }\n--><\/style>\n<pre>Spaghetti Squash with Fontina\r\n\r\n3.5 lb of spaghetti squash\r\n2 Tbls unsalted butter\r\n1 large clove of garlic, finely chopped\r\n1\/4 cup heavy cream\r\n1\/2 cup chopped walnuts\r\n1\/4 lb (1 cup) shredded fontina cheese\r\n1\/2 tsp salt\r\n1\/4 tsp pepper\r\n3 Tbls chopped parsley\r\n\r\n     1.  Cut squash lengthwise in half.  Scoop out seeds.  Place\r\ncut sides down in microwave safe 13x9x2 inch baking dish. \r\nMicrowave uncovered, 10 minutes or until squash is tender but not\r\nmushy.  Turn squash cut side up and let stand until cool to\r\nhandle.\r\n     2.  Place butter and garlic in microwave safe 2 quart round\r\nbaking dish.  Microwave uncovered at 100% power for 4 minutes or\r\nuntil garlic is golden.  Remove squash strands with fork and add\r\nto garlic butter.  Add heavy cream, walnuts, fontina cheese,\r\nsalt, pepper, and 2 tablespoons of parsley.  Stir to combine.\r\n     3.  Microwave uncovered at 100% power 4 minutes or until\r\nsquash is not.  Turn the dish halfway through cooking.  Sprinkle\r\nwith remaining parsley before serving.\r\n-------------------------------------\r\n\r\nSpaghetti squash with Pecans (4 servings)\r\n\r\n2.5 to 3 lb spaghetti squash\r\n1\/3 cup pecans\r\n1 Tbls olive oil\r\n5 cloves garlic finely chopped (1 Tbls)\r\n1 Tbls finely chopped pared fresh ginger\r\n1\/2 tsp salt\r\n1\/3 cup chicken broth or vegetable stock\r\n\r\n     1.  Preheat over to 400F.  With a fork or small paring knife\r\nprick skin of squash all over.  Wrap in aluminum foil and place\r\non baking sheet.  Bake squash at 400F for 1 hour and 20 minutes\r\nor until soft to touch.  Remove from oven and cool to room\r\ntemperature.   2.  Toast pecans at 400F for 5-7 min or until\r\nfragrant.  Coarsely chop.\r\n     3.  Halve squash, scoop out, and discard seeds.  Pull out\r\nspaghetti like strands with fork.\r\n     4.  Heat oil in large skillet over low heat.  Add garlic and\r\nginger.  Cook for 2 minutes stirring occasionally.  Add squash\r\nstrands and sprinkle with slat.  Increase heat to moderate and\r\ncook 5 min longer, stirring occasionally.  Stir in broth and cook\r\n2 minutes,  Add pecans, toss, and serve.<\/pre>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <a href=\"https:\/\/www.theorganicfarm.net\/?p=1085\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,40],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts\/1085"}],"collection":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1085"}],"version-history":[{"count":2,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts\/1085\/revisions"}],"predecessor-version":[{"id":1088,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts\/1085\/revisions\/1088"}],"wp:attachment":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1085"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1085"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1085"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}