Friday, October 15, 2010

Baked Spaghetti Squash

The following recipe, adapted from Vegetarian, edited by Nicola Graimes and published in 1999, is simple to make and tastes delicious! Graimes writes, “Spaghetti squash is unusual vegetable—the flesh separates into long strands when baked. One squash makes an excellent supper for two.”

Baked Spaghetti Squash
Serves 2

1 spaghetti squash
8 tablespoons butter
3 tablespoons mixed fresh herbs, such as parsley, chives, and oregano, chopped
1 garlic clove, minced
1 shallot, chopped
1 teaspoon lemon juice or apple cider
½ cup cheddar cheese, grated
salt and pepper to taste
Parmesan cheese, grated

1) Preheat the oven to 350 degrees. Cut the squash in half lengthwise. Place the halves, cut side down, in a roasting pan. Pour a little water around them, and then bake for about 40 minutes until tender. Do not allow to burn—cover with foil if necessary.
2) Meanwhile, put the butter, herbs, garlic, shallot, lemon juice or cider, and cheese into a blender and blend until creamy in consistency. Season to taste.
3) When the squash is tender, scrape out any seeds. Using a fork, pull out a few of the spaghetti-like strands in the center of each to make room for filling. Add a dollop of herb butter, then sprinkle with grated Parmesan cheese. Serve the remaining herb butter and Parmesan separately, adding them as you pull out more strands.

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