AUTUMN SPAGHETTI SQUASH

 

  • Cooking Time: 45 minutes
  • Servings: 4
  • Preparation Time: 10 minutes

Ingredients

  • 1 Spaghetti Squash
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Brown Sugar
  • 1/2 cup Ricotta Cheese
  • 1/4 cup Parmesan Cheese
  • 1/4 cup Parsley
  • 2 tbsp Thyme, fresh
  • 1/4 cup Hazelnuts, toasted and chopped
  • Dash of Nutmeg
  • Salt and Pepper to taste

Directions

  • Preheat oven to 400 degrees.
  • Cut squash in half lengthwise and remove seeds. Consider saving seeds for roasting.
  • Brush cut sides with 1 tbsp of olive oil and sprinkle with brown sugar. Season with salt and pepper to taste.
  • Place squash cut-side down on rimmed baking sheet.
  • Roast for about 45 minutes or until tender.
  • Cool for about 10 minutes.
  • Scrape squash with a fork to remove long, spaghetti-like strands.
  • Place strands in a large bowl and add remaining olive oil, plus ricotta, parmesan, parsley, thyme, hazelnuts, nutmeg, and salt and pepper. Toss and serve immediately.

Notes

Categories: Misc. One Dish 

Author Credit: DHC Fine Foods

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