"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spaghetti Squash with Herbs and Robiola Cheese Recipe

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This recipe for Spaghetti Squash with Herbs and Robiola Cheese, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Dill

Category:
Category:

Ingredients:  
Ingredients:  
2 small spaghetti squash (about 2 1/4 pounds each) 4 tablespoons (1/2 stick) unsalted butter
6 ounces fresh soft Robiola, cut into 1/2-inch cubes (may substitute cream cheese)
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped scallions (white and about 2 inches of the greens)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh sage
Salt and freshly ground black pepper, to taste

Directions:
Directions:
Preheat the oven to 375 F

Cut each squash with a sharp knife in half lengthwise. Place them, cut side down, in a large baking dish. Add enough water to reach 1/2 inch up the sides of the dish, and cover with aluminum foil. Bake for 45 minutes, or until the squash is easily pierced with a paring knife. Turn the squash over, cover with foil again, and bake for another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove and discard the seeds. Using a fork, gently pull the strands of squash away from the peel, and place the squash strands in a mixing bowl. In a 14-inch skillet, heat the butter over medium-high heat until it is foaming. Then add the Robiola (or cream cheese) and stir to melt. Add the spaghetti squash, herbs, and salt and pepper, and toss thoroughly but gently to heat and combine. Serve immediately or at room temperature.

Number Of Servings:
Number Of Servings:
5-6

 

 

 

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