Sun Dried Tomato Spaghetti Squash
Total Time: 1 hr 34 mins
Preparation Time: 15 mins
Cook Time: 1 hr 19 mins
Ingredients
- Servings: 4
- 1 spaghetti squash
- 3/4 cup of chopped sun-dried tomato
- 2 ears corn
- 2 cups heavy cream
- 1/2 tablespoon butter or 1/2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon fresh cracked pepper
- 1 1/2 tablespoons of chopped fresh herbs (rosemary, tarragon, or basil)
- 1/2 cup of 1 onion
- 1 garlic clove
Recipe
- 1 roasting the sqush:.
- 2 cut the spaghetti squash in half, scoop out the seeds and yucky stuff.
- 3 sit the two halves face down in a square, deep pan, (just enough room for them to fit, snuggly).
- 4 fill the pan 1/4 full with water.
- 5 cover the top of the pan with foil.
- 6 let it cook for 1 hour or until the outside of the squash is tender.
- 7 when the squash is cool enough to handle, scoop out the inside by working from the outer portion in to keep the length of the strands in tact.
- 8 sit to the side.
- 9 the meal:.
- 10 heat the butter or olive oil in a pan.
- 11 chop the onion and garlic and saute it in the pan.
- 12 add the squash and coat it evenly with the butter or oil.
- 13 add the remaining ingredients, adding the heavy cream last.
- 14 toss the ingredients and let simmer for about 15 - 20 minutes.
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