Spaghetti Squash Dressed Up

Two weeks in a row we received spaghetti squash in our CSA pick-up.  While the first week had our meal looking like, go figure, spaghetti with pesto, I found a fabulous side dish recipe and went to work on it yesterday.  It also gave me a chance to roast garlic which always makes me smile.

Spaghetti Squash with Sage, Roasted Garlic and Gruyere

1 Spaghetti squash
1 Tablespoon olive oil
1 Garlic
4 Tablespoons unsalted butter
1/2 Cup Gruyere cheese - grated
Salt and pepper to taste
Parmesan cheese

Heat oven to 400.

Cut squash in half lengthwise and clean out the inside with seeds.  Rub olive oil all over the inside and place cut side down on a sheet pan.  Take the garlic, cut off the top and place in foil.  Drizzle olive oil and salt and pepper, cover tight with foil and place on sheet pan with your squash.  Roast for 45 minutes.

After you remove from oven and it has a chance to cool slightly, remove the squash with a fork, making the spaghetti.  I  love how it looks just like real spaghetti, only healthy!  In a small pan, melt butter and add a handful of chopped fresh sage.  One of the best things about our CSA this year was the abundant herb garden that I had to my disposal each week.  It definitely made a difference in my cooking. 

Remove the soft garlic and stir into the sage butter mixture.  Add the squash and combine.  Add the Gruyere, salt and pepper and it's just about done.  The last piece is to take a ring mold, put on the plate and place the mixture inside.  Remove the mold and top with Parmesan cheese.  Oh, how I love all things cheese...

While you may look at this and think it's too much work, it really isn't.  You use one sheet pan and another for the sage butter.  Add this side to a piece of fish or chicken and you will make someone very happy and it could be you.

Fino a quel momento (until that time)

LID