Wednesday, June 16, 2010

Herbed Spaghetti Squash

Spaghetti Squash! I know I know, wrong time of the year, but I just made this again the other day. (We were going through a cold front in New Hampshire) -I wanted to share a quick blog about it. With the warmer weather comming, I probably won't get to make it again for a bit. There's nothing worse than using your oven on a hot summer day.

Up until November of last year, I was a spaghetti squash virgin. Sooo many people were telling me to try it, but I just couldn't imagine the taste of the squash with marinara sauce - google search spaghetti squash here I come!

The recipe below is a vegan adaptation of a recipe from Emeril Lagassee....

Herbed Spaghetti Squash

1 med. sized spaghetti squash

1 cup frozen peas (fresh would work too, but NOT canned )

2 1/2 tablespoon earth balance ( or any veg butter of your choice)

1 tablespoon dried basil

1/2 tablespoon dried parsley

1/4 tablespoon fresh sage finely minced

1 teaspoon salt or more to taste

lots of fresh cracked black pepper to taste

1 tablespoon canola oil

Heat oven to 375 degrees F

Cut the Spaghetti squash in half length wise, and place cut sides down in baking dish. Fill baking dish with enough water to cover a 1/2 an inch up the sides of the spaghetti squash. Cover with foil or lid and bake for 45 minutes, or until you can easily pierce the squash with a fork. While squash is cooking, heat oil in med sized skillet. Once pan is warmed add peas and saute until bright green and remove from heat. Remove foil or lid from baking dish and bake squash for an additional 15-20 minutes depending on the size of your squash. Remove the squash from the oven and allow to cool for a few minutes so its easier to handle. Using a wooden spoon remove the seeds and throw away. Drag a fork from top to bottom of squash to produce "spaghetti" strands. Repeat until the squash is empty.

Place the strands into a large skillet and add the peas. Heat the skillet and add the earth balance, coating the peas and strands. Finally add the basil, parsley and sage and toss to spread evenly.

Serve hot, (vegan feta cheese is also really good on top)

Serves 2-3 people depending on the size of your squash

Hope you enjoy this dish as much as me!

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