Herbed Spaghetti Squash With Mozzarella Recipe - Cooking Index
Herbed Spaghetti Squash With Mozzarella Recipe - Cooking Index
| 1 | Spaghetti squash - (3 lb) (large) | |
| 4 tablespoons | 60ml | Unsalted butter - cut in bits |
| 5 | Garlic - peeled, halve | |
| 4 oz | 113g | Smoked or plain mozzarella cut into 1/4 inch dice |
| 1 cup | 40g / 1.4oz | Basil leaves - packed finely shredded |
1. Preheat oven to 375F. Halve squash lengthwise. Scoop out and discard seeds. Place cut side up in baking pan; add butter and garlic to hollow centers. Sprinkle with 1/2 t salt and 1/4 t pepper. Cover tightly with foil; bake 1 1/2 hours or until very tender. (To microwave: With fork, pierce whole squash several times. Place in glass baking dish. Cook in HIGH 18 minutes, turning squash every 4 minutes. Let stand 5 minutes. Place butter in small glass bowl; melt on HIGH 30 seconds. Add garlic; cook on HIGH 1 minutes; with fork, mash. Halve squash lengthwise; seed.)
2. Remove squash from oven; discard foil. With fork, transfer garlic to small bowl; mash. With fork, comb squash strands into large bowl. Add mashed garlic, cheese and basil; toss. Season to taste with additional salt and pepper. If desired, sprinkle with freshly grated Parmesan cheese.
Source:
Cooking Light, Jul/Aug 1995, page 74
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.