Saturday, February 4, 2012

Spaghetti Squash Saute with Goat Cheese

Photogenic? Perhaps not. But delicious nonetheless.

I love spaghetti squash, but what is there to do with it apart from pretending it's spaghetti and dousing it in tomato sauce? I was quite pleased when I stumbled upon this recipe in a new cookbook, which gave me another option. This recipe is creamy and cheesy and squashy all at once, with little shallot, parsley and red pepper flake surprises scattered throughout.

The result is warm and yummy and filling, though fairly low cal. I'm looking forward to another steaming bowl for lunch!

Spaghetti Squash Saute with Goat Cheese
Adapted from The Locavore's Kitchen.

1 medium-large spaghetti squash
1 tbsp olive oil
1 tbsp butter
2 large shallots, chopped
1/2 tsp red pepper flakes
1/4 c fresh parsley, chopped
1/3 c toasted pine nuts
1/3 c crumbled goat cheese
salt and pepper to taste

Preheat oven to 450°F. Cut the spaghetti squash in half and scrape out the seeds (mine has an extra cut in it because my first attempt at "half" was a failure). Drizzle the cut side with olive oil and place on a foil-lined baking sheet. Roast 45 minutes, until the flesh is soft.

Cool squash about 5 minutes, then scrape the strands out of the shell with a fork or spoon. Discard the shell.

Toast the pine nuts in a small skillet over medium-low heat. Shake the pan every once in awhile to stir them. Keep an eye on them while you prepare the rest of the recipe - they can burn quickly!

In a high-sided skillet, melt the butter. Add the shallots and saute about 5 minutes until soft. Add the red pepper flakes and saute an additional minute.

Add the parsley and squash to the pan and cook about 5 minutes, stirring occasionally, to heat and combine (I also tried to cook off a bit of the squash's moisture, since mine was rather wet). Season with salt and pepper to taste.

Transfer to a large bowl. Add the goat cheese and pine nuts and stir to combine (the goat cheese will melt and make the mixture creamy). Serve immediately!

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