I'm embarrassed to say I made this recipe - specifically to share on the blog - last fall. That's the best time of year for squash. Acorn, butternut, pumpkin. All kinds are readily available at farmer's markets and the chill in the air always makes me want to warm up in the kitchen and bake something in the oven. Can you tell I'm trying to get you in the mood for this recipe? I honestly can't imagine turning on my oven for extended period of time when it's forecast to be in the 90s this week. Although being familiar with New England weather, it could be in the 50s next week!
Here's the perfect recipe for a cold summer day, if we get one. Finding the squash could be tricky, so you could always save this as something to look forward to later in the fall.
When I have a new ingredient I'm cooking with for the first time, in this case spaghetti squash, I usually perform a Google recipe search for it. This was result #3:
Emeril's Herbed Spaghetti Squash. It looked so easy! BAM - I was down for it.
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| medium-sized spaghetti squash seasoned with salt and pepper, cut in half and roasted for an hour; scrape out the inside flesh with a fork. |
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| scraping out the flesh with a fork |
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| still scraping |
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| spooning out the scraped flesh (sounds yummy, huh?) |
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| empty squashes! |
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| scraped flesh in a bowl (delish!) |
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| fresh basil and a hunk of butter, ready to be added to a large frying pan |
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| add the squash to the melted butter and chopped fresh basil (or other fresh herb of your choice) and saute |
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| once everything is adequately combined over medium heat, serve (and eat!) immediately |
BAM! A delicious bowl of spaghetti squash! Feel free to top with fresh, grated Parmesan or Romano cheese - I did.
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