Spagetti Squash Ambrosia

By • May 6, 2013 • 0 Comments


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Author Notes: This is the simplest and quickest dish in my arsenal, but also the one that has the most guests licking the bowl and asking for the recipe. It takes about 10 minutes and has only 5 ingredients, but it frequently outshines more complicated dishes. I hesitated to post this because it is more of a preparation than a recipe, but since so many people ask me to write it out for them, I thought someone might find it useful. I cannot claim to have invented this recipe any more than someone could claim to have invented spaghetti with butter and cheese.
Feel free to substitute fresh herbs on a seasonal basis. I like sage, thyme, and basil, on their own or in combination.
lloreen

Serves 4-6

  • 1 spagetti squash
  • 3 tablespoons butter
  • 2 tablespoons finely chopped sage (or thyme, or a combination)
  • 2 tablespoons chopped chives
  • 1/2 cup parmesan flakes
  • 1/2 teaspoon salt
  1. Stab your spaghetti squash 5 or 6 times with a fork. Go ahead and put your arm into it; it feels good after a long day.
  2. Microwave the squash on medium high for 8 minutes. You should be able to pierce it with a butter knife. Slice in half and let cool until you can handle it safely.
  3. With a spoon, remove the seeds of the squash. With a fork, scrape out the strands into a large bowl.
  4. Melt the butter in a saucepan, add the sage and/or thyme and shake the pan until the butter foams and starts to brown slightly. Pour over the squash.
  5. Add the chives, parmesan, and salt to taste (you will probably want more)
  6. Go ahead and enjoy it - it's a vegetable, right?

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