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Squash Pasta Toss Recipe

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This recipe for Squash Pasta Toss is from An Anti-Inflamatory, 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 spaghetti squash, cut in half and seeded.
2 Tbsp olive oil
3 Tbsp Butter
6 fresh sage leaves
1 Tsp dried Oregano
1/4 Tsp Dill, dried or fresh chopped
Grated Parmesan Cheese
Salt and Pepper
Directions:
Directions:
Preheat oven to 375 and place rack on lowest position. Line a baking sheet with baking parchment. Cut squash lengthwise and scoop out the seeds. Poke holes in skin of squash, brush inside flesh with olive oil, sprinkle with salt and pepper, then lay face down on baking sheet. Bake for aprox 45 minutes. When semi soft, remove from oven, and place face up to cool.
In a med-hot skillet, melt butter, swirling it until its foamy. Continue to heat and swirl, carmelizing the butter until it stops foaming. Stir sage leaves, Oregano, Dill 1/2 tsp salt and remove from heat.
With a fork, scrape squash insides to make noodle like pieces. Toss with Parmesan cheese and butter mixture. Sprinkle with salt and pepper to taste. Eat as a side or topped with your favorite Spaghetti sauce
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min prep, 50 min cook

 

 

 

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