Thursday, November 18, 2010

Spaghetti Squash - 2 ways

  




I had never made or even tried Spaghetti Squash before, but I have seen plenty of recipes especially this fall.  I decided to branch out when Spaghetti squash was on sale and I tried 2 different recipes.  The first recipe I tried was a sweet one with maple syrup from the Pioneer Woman.  The other one I made was more savory... it was Squash and Cheese from How Sweet It Is.  Both were tasty in their own way, however I had a hard time getting used to the texture of the squash. If you like spaghetti squash, you should definitely give these recipes a try!


Spaghetti Squash w/ Maple Syrup and Shallots
From Pioneer Woman and How Sweet It Is

Ingredients:
1 medium Spaghetti Squash
1 1/2 Tbsp butter
1 shallot, finely minced
1/8 cup maple syrup
dash of salt
dash of nutmeg

Instructions:
1. Preheat oven to 375 degrees. Pierce spaghetti squash a few times with a sharp knife.  Place on a cookie sheet and back for 1 hour

2. Cut squash in half.  Scoop out and discard seeds and slimy pulp.  Scrape out the rest of the squash with a fork.  Place in a bowl and keep warm.

3. In a large skillet, melt butter.  Cook shallots over medium heat for 2 minutes or until soft.  reduce heat and add maple syrup. Cook for a minute, then remove from heat.  Stir in salt.  Pour mixture over squash.  Sprinkle on nutmeg and mix together gently.  Serve warm.





Squash and Cheese


Ingredients:
1 spaghetti squash
1 Tbsp butter
1 Tbsp four
1 cup skim milk
1/3 cup shredded cheese (I used Parmesan)
pinch of nutmeg
salt and pepper to tast
basil with garnish (if desired)

Directions:
1. Preheat oven to 375 degrees. Pierce spaghetti squash a few times with a sharp knife.  Place on a cookie sheet and back for 1 hour


2. Cut squash in half.  Scoop out and discard seeds and slimy pulp.  Scrape out the rest of the squash with a fork.  Place in a bowl and keep warm.

3.  Combine butter and flour in a skillet over medium heat.  Whisk to make a roux, add milk and nutmeg and stir in cheese.  Turn heat to low and constantly stir until thickened. pour cheese sauce over top, combining.  Season with salt and pepper and top with fresh basil if desired

1 comment:

Anonymous said...

I'm a savory squash recipe person; grew up with a mom who loved to make sweet squash recipes. This is a very nice and simple recipe! I'll bet this would be good, also, with mushrooms and onions sauteed in some olive oil with a sprinkle of kosher or sea salt.....

LinkWithin

Related Posts with Thumbnails