I bought a Spaghetti Squash a few days ago and decided I had better do something with it before it goes bad.
On Pinterest I routinely find a plethora of gorgeous recipes. That may sound wrong, but since Pinterest is all photo-based, any link or "pin" to anything is attached to a photo on that page.
I'm not saying this picture is anything particularly gorgeous, in fact, if I had thought about plating it would probably look significantly different...but I was starving and we're lucky I remembered to take a picture at all!
I consulted several different recipes for Spaghetti Squash that I found on Pinterest, and then came up with my own.
- Medium sized spaghetti squash
Preheat oven to 400F. Cut the squash in half lengthwise, scoop out all of the seeds and discard them. Place cut-side down in a baking dish or cookie sheet (I put parchment down to save on cleanup) and stab with a fork a few times in each half.
Bake for about 30 minutes, squash is done when fork-tender. Flip squash cut-side up and let cool while you prepare the sauce.
Browned Butter Sauce:
- 1 stick butter
- 1 tbs dried organic sage
- 1/2 large shallot finely diced
In a small sauce pan on low heat, melt the butter (you may not need an entire stick, but I would make the whole thing and then you don't have to use all of the sauce if you don't want/need to).
Turn heat up to med/low, when butter starts to foam add sage and shallots, continue to brown for a few minutes until shallots are cooked, remove from heat.
Once squash is cooled, use a fork and scrape the squash flesh into a medium sized mixing bowl. It will automatically come out in spaghetti-like pieces (so cool!).
Pour browned butter sauce over squash and stir to combine.
Add the following to the bowl, stirring to combine all ingredients thoroughly.
- 1 cup shredded mozzarella
- 1/4 cup shredded parmesan
- 2 Field Roast Italian Sausages, cut on the diagonal into 1/2" to 3/4" pieces
Spoon mixture into a baking dish (I used a 9"x9") and bake at 300F for about 25 minutes, or until cheese is bubbly and top starts to brown.
Serve with pieces of fresh tomato and ground black pepper on top.
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