Sunday, March 30, 2014

Spaghetti Squash with Roma Tomoatoes

     I just love my Spaghetti Squash !!!  There are so many things you can do with this super squash !!!  So don't fear the squash !!!  To start off, if you can get your produce guy to cut this horizontally for you before you bring it home, that is a big help.  They are a little cumbersome to cut.  If need be, you can pierce it with a fork several times and microwave it a few minutes to soften it, then cut it in two.  Line a cake pan with aluminum foil, cut in two and scrape the seeds out of the middle and discard.  Place your squash face down and bake at 375 for an hour. Let rest for 30 minutes.

3-4 Roma Tomatoes diced and drained on paper towel thru out the day if possible, or for as much time as you have.
1 Vidalia Onion, chopped
Chopped garlic to taste
1 Tablespoon EVOO
Dash of Cayenne, to taste
Salt and Pepper to taste
1 Tablespoon Light Butter
Shaved Parmesan, desired amount.

     Heat EVOO in skillet, add onions, garlic, and cayenne and cook on medium heat til golden brown, Do not rush this step.  When done cooking, scrape the spaghetti strands out of squash into large bowl, top with onion mixture, tomatoes, butter, salt and pepper and mix together.  Top with shaved Parmesan and serve!  I like to serve with Broccoli and Grilled Chicken~ Enjoy  :)

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