herbed spaghetti squash

[Guest guest]

We like the squash tossed with butter sage sauce and cooked butternut squash

cubes. here's another herby idea.

 

 

* Exported from MasterCook *

 

Herbed Spaghetti Squash

 

Recipe By :Chef Vincent Parkinson

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables {Posted}

 

Amount Measure Ingredient -- Preparation Method

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3 pounds spaghetti squash (1 medium)

1/4 cup olive oil

1/4 cup chopped fresh chives

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1 teaspoon chopped fresh rosemary

1 garlic clove -- minced

1 teaspoon fresh lemon juice

salt and freshly ground pepper -- to taste

1/4 cup freshly grated Parmesan cheese

 

BAKE SQUASH: Preheat oven to 350F. Cut squash lengthwise and remove seeds and

membranes. Place cut-side down in baking dish. Add small amount of water and

bake for 40 minutes, or until fork tender.

 

MICROWAVE SQUASH, place cut-side down in microwavable baking dish. Add small

amount of water, cover and cook 10 minutes, or until fork tender. Set aside to

cool.

 

HERB SAUCE: In food processor, add oil, chives, parsley, basil, rosemary, garlic

and lemon juice. Blend until thoroughly mixed and smooth.

 

TOSS AND SERVE: Using fork, scrape cooled squash into bowl. Season with salt and

pepper, add herb mixture and toss to coat. Place squash in shallow baking dish.

Sprinkle with cheese and set aside. Warm in oven before serving. Serves 4.

 

ABOUT THE BOOK: Bridge is a popular cookbook series. www.bestofbridge.com This

book is Canadian best seller since 2001. Chef Vincent Parkinson was hired by

Bridge cooks to do this book.

 

Source:

" Best of Bridge Presents a Year of the Best: Autumn "

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Per Serving (excluding unknown items): 251 Calories; 17g Fat (57.1% calories

from fat); 4g Protein; 24g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol;

152mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 0

Fruit; 3 Fat.

 

 

Nutr. Assoc. : 5074 0 0 0 0 0 0 0 0 0