Saturday, June 9, 2012

Spaghetti Squash With Ricotta, Sage, Pignoli, And Parmesan

Having recently been reacquainted with an old love (spaghetti squash), I decided to make it again. That is one of the wonderful things about getting a local/ seasonal produce basket.  Not only are you eating better quality foods, at a better price, and supporting local farmers, but it expands your palette.  You discover or are reintroduced to fruits and veggies that have eluded you. This dish served as the starch and veg of our meal.  With it I broiled some coho salmons with a thin layer of homemade Honey Mustard.  I went a little lighter on the pine nuts than the original recipe called for because a) I;m not the biggest fan and b) they are pricey.  I liked this recipe a lot.  The nuttiness of the pine nuts and brown butter were perfect with the sweet/earthy flavor of the squash.  The only issue I had with the dish was that when I salted and peppered, I left it a little under salted because of the parm that was to go on top.  Since it is so salty, I didn't want it to put it over top salt wise.  It didn't so we needed more salt at the table.  Easily fixed.

Spaghetti Squash With Ricotta, Sage, Pignoli, And Parmesan

1    whole Medium Spaghetti Squash (about 2 Pounds)
1/2 T  Unsalted Butter
2 ea Garlic,Minced
1 T  Minced Fresh Sage Leaves
3/4 c  Whole Milk Ricotta
1 oz Pine Nuts,(pignoli), Toasted
Salt And Pepper To Taste
1 T  (up To 2 Tablespoons) Parmesan Cheese
1. Cut the spaghetti squash in half lengthwise, scoop out the seeds,
and microwave on high for 6-8 minutes. Shred the flesh with a fork and
then scoop it out with a big spoon into a casserole dish.
2. Heat the butter over medium heat until nut brown. Add the garlic
and sage leaves, saute until garlic is straw-colored, then add to the
squash.
3. Add the ricotta, pine nuts, salt, and pepper to the squash. Smooth
out the top.
4. Sprinkle the top evenly with a layer of Parmesan.
5. Broil until the top is brown in spots.

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