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Archive for April, 2011

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Whenever Jordan is out for the night I like to cook things that I know he would hate. For some reason he has this aversion to squash. So since he is at the Dynamo game tonight, I decided to make something that was all about me. Whats not to love about squash in a cheesy herb sauce? This tastes so rich for being relatively low calorie. I ate it on its own but it would also make a great side dish.

Spaghetti Squash with Ricotta and Herbs
Adapted from Emeril Lagasse

  • 1 small spaghetti squash
  • 1 TB butter
  • 1 clove garlic, minced
  • 3 TB fresh herbs (I used basil, chives and Italian parsley)
  • 1/3 cup ricotta
  • 1/4 cup grated parmesan
  • Salt & Pepper to taste

Preheat the oven to 375 degrees F. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter and saute garlic until soft. Add spaghetti squash, herbs, ricotta, salt and pepper and toss thoroughly but gently to heat and combine. Top with parmesan. Serve immediately or cover and keep warm until ready to serve.

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