Monday, October 27, 2014

Roasted Savory Spaghetti Squash

This is very likely the easiest and best way to prepare the humble yet amazing spaghetti squash. Although I do enjoy my spaghetti squash with marinara and meatballs that Auntie M makes, I wanted something simpler and without tomato. I was inspired by my Vegetarian Times magazine. This last month's issue starred a tasty-looking parmesan pasta and I thought it would be nice to have a tasty yet simple vegan way to prepare this. After some thought, I turned to my trusty mustard and thyme sauce, added a few extra herbs, rubbed it all over the inside of the squash and roasted until dinner-ready. I was super pleased with the results and knew I had to share!

Enjoy sweet readers!

Roasted Savory Spaghetti Squash
4 TB favorite Dijon mustard (grainy works great too)
3 TB safflower oil (or any high heat oil)
1/2 tsp each of  crushed and dried Sage, Oregano and Thyme
2 cloves garlic, minced
1 Spaghetti Squash

Sliced Almonds or crushed walnuts (optional)
Extra Virgin Olive Oil
Salt to taste

1. Preheat oven to 400.
2. Combine Dijon mustard, safflower oil, herbs, and garlic. Reserve half of sauce.
3. Cut a spaghetti squash in half, scoop out seeds, and rub/brush insides with Dijon sauce.
4. Roast for an hour or until squash is tender. Using a fork, separate the inside flesh from the skin. Drizzle with olive oil and remaining sauce. Top with walnuts or sliced almonds and salt to taste.

1 comment:

  1. When I lived in France I used to eat it - steamed, because I didn't owned an oven. Here in Italy we haven't spaghetti squash, I can just imagine how delicious it has to be when baked!


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