Rosemary Spaghetti Squash
This is not really a seasonal recipe, but by some stroke of luck I managed to keep a spaghetti squash "alive and well" until I was ready to use it. I was having (more) sausage for dinner but wanted something light and delicious to offset the heaviness even a chicken sausage can have. This is what I wound up with. I had plain strawberries for dessert. Hope you enjoy!
4 tablespoons butter
1/4 red onion, diced
1/3 cup (ish) sliced celery
1 small-ish sprig of rosemary, diced very fine
salt to taste
1 spaghetti squash
1 cup of water
Cut the squash in half and scoop out the seeds. Put in a baking dish, cut side down, then add the cup of water to the dish. Put in the oven and turn the oven onto 350F. Set timer for an hour, and come back later. When you take the squash out of the oven, scrape its insides from the shell using a fork. Set aside.
In a small pan, melt butter over low heat. Add onions, rosemary, salt and celery, and sweat for 10-15 minutes. Add squash to the onion mixture and toss to coat the squash evenly with all the other goodies. Cook another 3-5 minutes (or until your sausage is done cooking). Serves 2.
4 tablespoons butter
1/4 red onion, diced
1/3 cup (ish) sliced celery
1 small-ish sprig of rosemary, diced very fine
salt to taste
1 spaghetti squash
1 cup of water
Cut the squash in half and scoop out the seeds. Put in a baking dish, cut side down, then add the cup of water to the dish. Put in the oven and turn the oven onto 350F. Set timer for an hour, and come back later. When you take the squash out of the oven, scrape its insides from the shell using a fork. Set aside.
In a small pan, melt butter over low heat. Add onions, rosemary, salt and celery, and sweat for 10-15 minutes. Add squash to the onion mixture and toss to coat the squash evenly with all the other goodies. Cook another 3-5 minutes (or until your sausage is done cooking). Serves 2.
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