Thursday, January 5, 2012

RECIPE: Herbed Spaghetti Squash with Sausage Meatballs

Remember the sausage and herb meatballs from last night? Well, I decided to get creative and make something different for dinner. I have never even had a spaghetti squash in my hand until yesterday, so this whole meal was basically an experiment. It turned out to be a successful experiment! We both almost licked out plates!
I found this recipe on Food Network.


  • 1 small spaghetti squash, about 2 1/4 pounds
  • 2 1/2 tablespoons butter
  • 2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • ***[I substituted Wildtree's Spaghetti Seasoning for the herbs. You can find this product here:
    Wildtree Products]


Preheat the oven to 375 degrees F.
1. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. 
2. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. 
3. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
4. Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.
 Step 1
 Step 2
 Step 3
 Step 4

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