Tuesday, August 19, 2008

Good Eats!

You must try this one if you even remotely like Spaghetti Squash. I picked one up at the local outdoor produce stand the other day and searched for an easy recipe that included ingredients I already had at the house. So here it goes with pictures to drool over. We ate it along side some orange/garlic Chicken (which was mouth watering as well).


3 lb. spaghetti squash, halved lengthwise, and the seeds discarded

2 tbsp. olive oil

1/4 c. shredded fresh basil leaves plus additional for garnish

1/4 tsp. dried oregano

3 tbsp. freshly grated Parmesan

1 c. thinly sliced cherry tomatoes

In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover this dish tightly with microwave-safe plastic wrap. Microwave the squash at high powder (100 percent) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes. In a large bowl whisk together the oil, 1/4 cup basil, oregano, and 27 of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper.While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture and toss the mixture until it is combined. Divide the mixture between two bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish with the additional basil.

I used fresh sage from my herb garden instead of basil and it was WONDERFUL!

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