VCE: Baked Spaghetti Squash With Gruyère And Parsley

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* Exported from MasterCook *

 

Baked Spaghetti Squash With Gruyère And Parsley

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 441

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3 pounds spaghetti squash -- about, punctured

1 cup grated Gruyère

2 tablespoons butter -- up to 4

1/4 cup parsley -- CHOPPED WITH

1 garlic clove

Salt and freshly milled pepper

 

SERVES 4

 

A simple and very satisfying combination of flavors. Be sure to puncture

the squash in at least a few places, or it will explode in the oven and

make a truly amazing mess - I know this from experience. Even when

properly cooked, the strands of squash will be a little crunchy.

 

Preheat the oven to 375F. Bake the squash until the flesh is yielding and

soft, an hour or more. Slice the squash in half and scrape out the

seeds. Now drag a fork through the flesh, pulling the strands apart. Toss

them with the parsley, cheese, and butter. Season with salt and pepper and

serve.

 

Spaghetti Squash with Tomato Sauce: Tomato sauces of all kinds are good

with spaghetti squash. Toss the strands lightly with olive oil, salt, and

freshly milled pepper, then pile them on a platter. Make a nest in the

middle for 1 to 2 cups tomato sauce. Toss, then serve. Pass Parmesan

cheese at the table.

 

Spaghetti Squash with Mushroom Ragout: Serve spaghetti squash with any of

the mushroom ragouts or with Sautéed Mushrooms with Garlic and Parsley,

(see separate recipes. Season the squash with butter or olive oil, salt,

and pepper, then mound it on a platter and surround with the

mushrooms. Toss before serving.

 

 

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