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Thursday, December 08, 2011

Spaghetti Squash with cheese

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Are you looking for a side dish that is tasty, cool and unexpected? Why not grab two Spaghetti squash from the produce section of your local grocery store and serve it? It's easy and if you are planning on using your oven, try it baked in the oven. Getting fresh produce in South Carolina is a great way to support local farmers and know you are getting quality. See the *link at the bottom of this article for a local produce grower near you, so you can buy Spaghetti squash when it is in season.

Ingredients:

2 Spaghetti squash
1 ½ cups of chicken stock
¼ cup of Parmesan cheese grated
4 tablespoons grated Parmesan cheese 

Instructions: 
With a good knife, take Spaghetti squash and cut off stems of both squashes. Cut squash in half crosswise-  ( I like cutting crosswise so that each member up to (4) can have their own individual serving if they choose , right out of the squashes shell).   Take a large spoon and scrape out seeds, you can save and dry these and either plant them or roast them in the oven with salt -so tasty.

Place squash halves, cut-side down, in a large shallow microwavable dish. If you can fit them try to get them to go into a glass 9 x 13 dish. Add stock. Cover tightly with plastic wrap, turning one edge back to let a little steam escape. Microwave at 100% power (700 watts) for around 30 minutes or more until tender and you can pierce the center with a fork easily.

You can also bake these squash the same way except cover with aluminum foil and bake at 400 degrees for about 45 minutes. Squash is done when you can take a fork and start pulling the strands from the inside to form the “spaghetti.”

lace squash halves, cut-side up, on a large platter. With a fork, twist loose the strands of squash. Now there are several things to do with your squash at this point, while still hot add herbed butter, Parmesan and some parsley, salt and garlic pepper.

You can also take all the strands out, put into a saute pan and add butter, herbs, stock, mushrooms, cheeses, whatever you like and make a meal of it by itself. The flavor is very mild and it works well with so many combinations. You can't go wrong and two squashes go a long way, there's far more on the inside that you may realize once you start pulling at the long fibers inside. Yum!
Can't get enough squash? Try these recipes:

Squash Casserole
Mashed Butternut
Bake Acorn Squash
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