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Roasted Spaghetti Squash
Monday, January 4th, 2010
This is a comfort food and a healthy alternative to traditional pasta. I came up with this recipe the other day while searching for different elements of flavor. The earthiness of the roasted parsnips complement the tangy sun-dried tomatoes. Great as a main course or compliment to salads.
Ingredients:
1 medium spaghetti Squash
1 TBSP olive oil
1 Parsnip
3/4 cup of Gruyere cheese shredded
1/2 cup of sun dried tomatoes
Fresh basil
1 clove of garlic
1.Pre-heat oven to 350 and cut the squash lengthwise. Remove the seeds and brush with olive oil, place face down on a baking sheet and roast for 45 minutes with peeled and diced parsnip.
2. Remove squash from oven and let cool. In a food processor add parsnips, peeled garlic clove and 1 tbsp of olive oil. Should be the consistency of a thick paste, add sun-dried tomatoes and set aside.
3. Remove the strings of squash with a fork into a casserole dish toss with the tomatoe and parsnip mixture.
4. Sprinkle the cheese over the the top and place back into oven for about 5-7 minutes until cheese melts.
5. Serve with fresh basil.
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