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It looks like spaghetti but its not its a delightful vegetable known as the spaghetti squach and this wonderful serve of it is from the kitchens of  chrismukkah

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Folks, if there is one thing that I love with a passion, its spaghetti squash !!!

...Seriously, how can you go wrong with a veggie that you can also use as a pasta :P

This is from the Providence Journal, Oct.10 2012 - from Mario Batali, via the McClatchy Tribune Services.

Ingredients:

2 small spaghetti squash (I used one kinda big one, its more than enough)

1/4 cup (1/2 stick) unsalted butter (I used more like 1/4 of a stick, it really doesnt need all of that butter to begin with)

6 ounces of soft Robiola cheese -and if you dont have, you can use cream cheese, cut into 1/2 inch cubes- I happened to have cream cheese with onions and chives, and Im going to come to that in a moment...

2 tablespoons finely chopped basil

2 tablespoons finely chopped chives (didnt use, since I had the cream cheese with chives in the first place :P)

2 tablespoons chopped scallions - this, I did not have on hand: but, once again, the cream cheese with chives and onions did its thing- that, and added in one finely chopped shallot.

2 tablespoons finely chopped parsley (I used dried... so, more like only one tablespoon was really needed.)

2 tablespoons finely chopped sage - skipped, but dont let that stop you!

Salt and black pepper to taste

First, what you need to do is heat the oven to 375 degrees F. Use a sharp knife to cut the top of the squash off first- then stand it up on the cut 'flat' end and slice it right down the middle (just be careful not to cut off anything important :P)!

Scoop out as much seeds as you can from the halved squash and put on a separate plate...and Im going to come to those seeds in the next post! ;)

Meantime - Place the squashes cut side down in a large baking dish. Add enough water into the dish to reach 1/2 of an inch on the inside of the dish, then cover with aluminum foil. Bake for 45 minutes or until the flesh can be easily pierced with a pairing knife. Then turn the squash over with a pair of tongs/oven paws, cover the dish with foil again, and bake for another 10 to 15 minutes.

Once thats done, obviously turn your oven off and let your squash cool. In a large bowl, scrape the squash out with a fork to get that yummy 'spaghetti' into the bowl- just try not to get the skin part in there, its kinda tough XD

Then- once you have cooled off the baking dish, cleaned it and put it away, now's the time to get that saute' pan... :P

Heat the pan to medium high, then toss in the butter, then the chopped shallot to saute' ...

Then once the shallot is translucent and the butter has 'bubbled up', thats when you throw in the spaghetti squash! Add in the cream cheese and herbs, slowly folding it all in- if you are using fresh, make sure you get that squash nice and brown first, then the cheese, then throw in the herbs dead last to get the punch of the herbs!

Salt and pepper to taste -

Then serve immediately- only takes an hour and 15 - 20 minutes, if that!

Enjoy :)


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Allergy warning – recipe contains dairy products