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Thanksgiving Spaghetti Squash Recipe

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This recipe for Thanksgiving Spaghetti Squash is from The Cousins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cooked spaghetti squash
1 T. plus 1/3 c. olive oil
1/4 c. finely chopped onion
1/2 c. fresh sage, roughly chopped
1/4 c. fresh rosemary, chopped
1 clove garlic, minced
1 c. fresh parsley, roughly chopped
1/4 c. grated Parmesan cheese
2 T. lemon juice
1/4 c. toasted pecans
1 T. butter (optional)
1/3 c. panko breadcrumbs (optional)
salt and pepper
Directions:
Directions:
Cut the spaghetti squash in half, remove the seeds and scoop out all the stringy flesh into a bowl. You will have approximately 5-6 c. of squash. In a medium skillet over medium heat, cook the onion in 1 T. olive oil until translucent, about 4 minutes. Remove pan from heat and cool slightly.

Place the fresh parsley and remaining 1/43 c. of olive oil in a blender and blend just until parsley is broke up. Add the cooled onion, sage and rosemary mixture, Parmesan, lemon juice and pecans. Pulse until somewhat blended but not smooth. Add salt and pepper to taste and a little water if needed.

In the same saute pan you used for the onions, melt the butter and toast up the breadcrumbs (if using) over medium-high heat just until golden, about 2 minutes. To serve, toss spaghetti into the herb sauce and top with toasted breadcrumbs.

(To turn this into a casserole, place squash tossed with herb sauce in a buttered baking dish, tip with the buttered breadcrumbs and bake for 10 minutes at 400º before serving.
Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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