Tuesday, September 9, 2014

Recipe w/ spaghetti squash

Roasted spaghetti squash

Ingredients: Spaghetti squash, butter, garlic, cumin, coriander, cayenne, parsley or cilantro or chives

Preparing: Slice the spaghetti squash in half along the meridian. Scoop out seeds. Place a 1/4 inch of water in a roasting pan, add squash cut side down and roast squash at 375 for about 40 minutes. Once squash is out of the oven, melt butter in a pan and add 203 cloves minced garlic. Then add cumin, coriander and cayenne (in a 2:1:pinch ratio) and salt to taste. Turn off heat once garlic is lightly browned. When squash is cool enough to handle, hold over a the garlic-spice pan and use a fork to scrape out the spaghetti-like strands. Stir and saute more if you'd like a little brown to your squash. Stir in chopped parsley or cilantro or chives at end.

Eating: Delicious side dish.

Dish history: I remember seeing this recipe on smittenkitchen.com, a great cooking blog.

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