Sauteed Spaghetti Squash

I will readily admit that Spaghetti Squash has never been a favorite. That’s probably an understatement – I couldn’t stand it. So, I wasn’t very excited to get two from our CSA – they hung out in my pantry for a few weeks as I pondered whether to try them or to give them away. Yes, yes, I know…shameful. In the end, I consulted with a few great cooks and decided to keep them and give them another try. I’m happy to report that this preparation changed my mind. This was a total hit with the family! I served it as a side dish alongside pork chops. You can change the herbs and the amounts for what you prefer but the sage was absolutely amazing.

Sautéed Spaghetti Squash

SAUTEED SPAGHETTI SQUASH
Print this Recipe

2 sm-med. Spaghetti Squash
4 Tb. butter (you could sub olive oil if you are vegan)
1 large clove garlic, minced
2-3 Tb. Fresh Sage
1-2 Tb. Fresh Parsley
1-2 tsp. Fresh Oregano
Salt & Pepper to taste

Cut Spaghetti squash in half lengthwise. Place cut side down on a shallow baking sheet (like a bar pan or jelly roll pan). Add water to 1/2 inch. Cover with foil and bake at 375 for 45 minutes, uncover and bake for another 10-15 minutes (I actually turned mine over). Scrape out seeds. In a separate bowl, scrape out the squash.

In a skillet, melt butter. Add garlic and herbs. Cook for a few minutes until garlic is softened and the herbs are aromatic. Add the squash and sauté for 5 minutes until heated through and combined with butter and herbs. Season with salt and pepper to taste. Serve immediately.

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My Kitchen View

We have just finished celebrating the fourth of July! My family and I have enjoyed a carnival with heavy, indulgent fair food (cotton candy, lemon shake-up, fried potatoes, and corn dipped in way-to-much-butter – shared between the five of us), a symphony that we brought our own picnic to (bbq pork sandwiches, pasta salad, fruit skewers, jello stars, chips & cookies),  a baby shower for a friend, a parade, a graduation open house, an evening of games and fireworks with neighbors, and finally a bbq with some family and a few friends at our house yesterday! It’s been a very full and very delightful few days. As I write this, the kids are settled into bed and probably won’t know what hit them when our normal schedule goes back into effect. 🙂 But this is what makes summer so delightful and fun.

It was so much fun to host the bbq. We’ve had enough going on that I’ve really missed entertaining lately. Our menu consisted of:

– Black Bean, Avacado Salsa & Tortilla chips (as an appetizer)
– Brats & Hotdogs (with an assortment of toppings)
– Baked Beans
– Savoy, Lime & Cilantro Coleslaw (recipe below)
– Bowtie Pasta Salad
– Blueberry Mixed Green Salad
– Salt & Vinegar Chips
(a personal favorite)
– Watermelon
– Brownies
– Lemon Bars
– Rice Krispie Treats
– Blueberry Cobbler
– and finally…Homemade Vanilla Bean Ice cream

Everyone pitched in and the food was wonderful! Really, just delicious. I love sharing food – I think it’s alot of what cooking is all about for me…creating tasty food and enjoying it with others. (Happy Sigh!)

Anyway, I’m giving you a preview of our post for tomorrow! I made two recipe from the July issue of Food Network Magazine and decided to share one of them today. This slaw was so good! I decided I absolutely had to try it when I noticed that an almost identical recipe appeared in the July issue of Bon Apetit. So interesting that they feature the same slaw and now I know why – it’s different and unique, very pretty, and completely delicious!

SAVOY, LIME & CILANTRO COLESLAW
(Food Network Magazine, July 2010)
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1 head Savoy cabbage (I used napa)
4 scallions
1/2 bunch fresh cilantro, torn
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons sugar
2 limes
Kosher salt and freshly ground pepper

Shave the cabbage with a sharp knife or mandoline so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl.

Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with the juice of the limes. Pour the dressing over the cabbage mixture and toss to combine.

Hope you had a wonderful weekend!