Monday, October 10, 2011

Spaghetti Squash

While leaf peeping in Vermont this past weekend, I made a killer Spaghetti Squash dish that it's  predators raved about, as if they could not believe it was a vegetable. Inspired by Melissa's request for spaghetti Squash, the Epicurious app's walnut pesto recipe, and Ariel's parents' fridge, I concocted Rosemary Asiago Spaghetti Squash. It was super simple and delicious. 

Rosemary Asiago Spaghetti Squash

One spaghetti squash, halved and seeded
a handful of olive oil
1 clove garlic, grated/pressed
1-2 tbsp. fresh rosemary, chopped
1/2 cup asiago cheese, grated 
salt and pepper to taste
a splash of olive oil

Preheat oven to 375. Lube up the squash with your olive oil. Place face down on a baking sheet and bake for an hour. 
Take the squash out, let it cool for a few minutes. When you can handle it, scrape the flesh with a fork to make spaghetti looking squash. Dump it all in a bowl. 
Add everything else. Stir it up. Eat.