Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Spaghetti Squash with Brown Butter and Parmesan

Share

Lobo
Moderator
Moderator

Posts : 19603
Thanked : 938
Join date : 2013-01-12

Spaghetti Squash with Brown Butter and Parmesan

Post by Lobo on Sun 24 Jan 2016, 8:54 pm


Spaghetti Squash with Brown Butter and Parmesan


Read Reviews

Write a Review
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 6
Spaghetti squash derives its name from the nature of its flesh: Once it is cooked and cut in half, the flesh can be separated into strands that recall the famed Italian pasta. The squash has a delicate flavor so requires only subtle enhancement.



  • Printer Friendly Version






  • 462

Ingredients:


  • 1 spaghetti squash, 2 1/2 to 3 lb.
  • 4 Tbs. (1/2 stick) unsalted butter
  • Pinch of freshly grated nutmeg
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper, to taste


Wine Pairing

This pairs well with crisp, light-bodied white wines like the Domaine Guillerault Fargette, Sancerre from our Wine Club.

Directions:

Place the whole squash in a large pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the squash can be easily pierced with a knife, about 45 minutes.

Meanwhile, in a saucepan over medium-high heat, melt the butter and cook it until it turns brown and just begins to smoke, 3 to 4 minutes. Remove immediately from the heat and stir in the nutmeg.

When the squash is done, drain and set aside until cool enough to handle. Cut the squash in half lengthwise and, using a fork, scrape out the seeds and discard. Place the squash halves, cut sides up, on a serving platter. Using the fork, scrape the flesh free of the skin, carefully separating it into the spaghetti-like strands that it naturally forms. Leave the strands mounded in the squash halves. If the butter has cooled, place over medium heat until hot.

To serve, drizzle the butter evenly over the squash. Sprinkle with the cheese and season with salt and pepper. Serve immediately. Serves 6.
Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).

Related Tips


  • All About Winter Squash

    Current date/time is Tue 17 Jan 2017, 4:57 am