Saturday, September 3, 2016

Toasted, Err, Roasted Italian

Hello friends! I hope your weekend has been good.

I love the produce we get this time of year, don't you?

One of my all time faves is Spaghetti Squash.

A fave way to prepare it is this recipe:

T’s Italian Roasted Spaghetti Squash

1 large spaghetti squash
5 garlic cloves, minced
1/2 cup water
1 chicken bouillon cube, crushed
1/2 cup soymilk
1 cup Italian cheese blend
1teaspoon onion powder
1 teaspoon garlic powder
1teaspoon dried parsley
salt & pepper
Fresh grated parmesan cheese

1. Preheat your oven to 400. Prepare your spaghetti squash by chopping off both ends and dividing in half lengthwise. Scoop out the innards with seeds. Crumble up with pieces of aluminum foil and place on cookie sheet, this will help keep the halves from rocking back and forth. Place each half on aluminum foil and sprinkle each cavity with salt and pepper.
2. In a large bowl, combine the minced garlic, soymilk, cup water, crushed bouillon and spices. Mix well.
3. Sprinkle half the cheese in the cavities of each halves. Divide the liquid mixture and pour on top of cheese in each halves, then top with remaining cheese.
4. Roast in oven for about 50 minutes, or until the flesh is tender when poked with a fork. Remove from oven and pull "spaghetti" and mix with liquid mixture. Top with grated parses an, return to oven until cheese is melted.

Hope the remainder days of summer are good to you and you can enjoy each an everyone of them.

How do you like to prepare spaghetti squash? Do you have a fave recipe?

Until next time...


No comments:

Post a Comment

Thank you for caring enough to comment.