Spaghetti Squash is great for a side dish or center of a plate, in and of its self it doesn't have a lot of flavor which means that you can mix it with just about anything and it picks up very subtle flavors. We were actually pretty lucky when I cooked this time, I was making dinner for just the four of us, a couple pieces of chicken, some potatoes and the spaghetti squash. There was no way we were going to be able to eat it all, but some friends dropped by for a "few minutes" Which turned into a few hours (and a few drinks). Kris asked if they could stay for dinner which I was not only happy to do but excited by! Dinner went from a couple of pieces of chicken, potatoes and squash to a couple of pieces of chicken, potatoes, spaghetti squash, asparagus, hot dogs, hamburger and a ribeye steak that I had in the freezer door. My friend's kids surprised me because the 7 and 8 year old girls were fighting over the steak and the squash. It was funny to see.
Anyway the Spaghetti Squash is that I am talking about today, it was easy and tastes really good:
The squash has to cook for about an hour I cut it in half and cooked put it in a roasting pan with an inch of water and put that into a 350 degree oven for an hour. When that was done I set it aside to cool for a while until I could hold it again, then scraped out the meat into a sauce pan with melted clarified butter, well lets do the ingredients first:
1 TBS melted clarified butter
1 Clove fresh Garlic minced
1/2 spaghetti squash steamed in oven
1 1/2 TBS fresh Basil chopped
1/4 cup Shredded Parmesan cheesesalt and pepper to taste
first saute the garlic for a couple of minutes then toss the rest of the ingredients in a saute pan over high neat until the squash starts to caramelize bit then put it into a serving dish.