Tuesday, October 5, 2010
Baked Spaghetti Squash with Gruyere and Parsley
Deborah Madison's book Vegetarian Cooking for Everyone is one of my more neglected cookbooks. I guess I just usually go for a different type of recipe - but this book has lots of hidden gems, like the Oven Roasted Tomato Sauce which my mom's freezer is now literally full of.
I have always wanted to try spaghetti squash, but since I have never been a huge fan of pasta with plain old tomato sauce, I wanted to try something different with it. I just received a great deal of squash from my CSA and I'm so excited to use it. I was going through a few of my books (this is how I stumbled upon the Apple Squash Soup as well) and the Baked Spaghetti Squash with Gruyere and Parsley caught my eye, particularly the Gruyere, possibly my all time favorite cheese. I couldn't resist!
This took so long to make, but practically NO effort whatsoever. The spaghetti squash has to bake for quite a while, about an hour, but be careful not to overdo it or you won't get the stringiness, more like a fibrous mash. You may want to turn it over halfway through so you don't end up with a soft dark spot on the bottom. The rest of the work is a snap: grate Gruyere, press garlic, chop parsley. Done! We started that last bit of prep work when the timer read 8 minutes left, and were done by the time it went off. While the squash was in the oven I did some reading for my Employment Law class. This is just one of those recipes that proves eating healthy is possible for even the busiest people.
A few notes: the 2-4 tablespoons of butter that this recipe calls for is just way too much. A small pat will do just fine (and save you calories). You don't even need so much Gruyere. Next time I might add a bit of everything at a time and taste as I go to make sure I don't overdo it. Also, this is definitely a side dish. We thought it would be nice with a piece of tilapia or some garlic shrimp - we ended up having the leftovers with a piece of salmon and some leftover roasted vegetables.