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Spaghetti Squash with Garlic Butter

Posted Jan 27 2009 8:20pm


Notice something new? Food for Laughter is undergoing an aesthetic update, with the help of Zach's computer expertise! Darlin', my gratitude is beyond words...

Amazingly, it's been over a year that we've been operating in cyberspace - a year packed with scrumptious flavors and joys! Sharing recipes with friends, conversing throughout the deeply uniting process of food preparation, seems to dissolve the distance between states and countries... Weeks may go by in our hectic schedules, and we may not always be able to afford plane tickets to narrow the distance physically, but we can share tastes and flavors and the stories of suppers...

One of my dear kindred spirits with whom I share recipes across the miles, my friend Kathleen is not only an incredible chef and one of the most glamorous people I know, but she's also incredibly kind... Last week, at the end of an especially frazzling day in class, I was chatting on the phone with Kathleen, and she happened to ask what I was fixing for supper that night.

(Kathleen and I catching up over the holidays :-)



"Well, I really fancy fixing some spaghetti, because we haven't fixed spaghetti in ages, but I have this spaghetti squash I really need to use instead..."

It would have been perfectly understandable if Kathleen had assumed a sarcastic tone and observed, "well, it is spaghetti squash, you know... as in s-p-a-g-h-e-t-t-i... So you could, um, fix spaghetti with the spaghetti squash..."

However, Kathleen said no such thing. Instead, she paused for a moment, then contemplatively and gently commented, "hmmm, maybe you could put the spaghetti sauce on top of the squash?"

I am grateful to Kathleen not only for sparing my dignity, but for reminding me of one of spaghetti squash's greatest charms - you really can season spaghetti squash with anything you would normally bestow upon pasta.

(Kathleen, Zach and I celebrating the second night of Chanukkah!)



In the case of this particular spaghetti squash, I soon discovered that I would have had difficulty fixing any form of traditional spaghetti that night, as nary a tomato was to be found in our kitchen... Instead, though, I fixed another pasta-style sauce - a garlic butter sauce, with some feta cheese, for good measure... Why not? :-)

Here's to sharing our meals with all of our friends across the blog world...



Spaghetti Squash with Garlic Butter

1 spaghetti squash, cut in half with seeds removed
4 T butter or light vegan marg
1 onion, chopped
4 cloves garlic, minced
1 1/2 tsp rosemary
1/2 cup low fat milk
1/2 cup crumbled feta cheese

~ Place the two halves of the spaghetti squash, cut side down, in a baking dish. Pour 1/2 cup water into the baking dish, and microwave the squash for 15 minutes.
~ Using a fork, scoop out the strands of cooked squash into a bowl.
~ In a small skillet, saute the onion, garlic, and rosemary in the butter/marg over medium heat until the onion is very limp and just starting to brown around the edges.
~ Scoop the onion mixture into the bowl with the squash.
~ Return the same skillet to the heat and deglaze the pan with the milk.
~ Add the brown gravy mix or flour to the milk and let the milk simmer, whisking constantly, until just bairly thickened.
~ Gently toss the spaghetti squash with the milk, the onion mixture, and the feta cheese until combined. Serve warm...
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