“Welcome sweet November, the season of senses and my favorite month of all.”
November Sunset (Hubbard Lake, MI)
ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS
~ Delightful autumn dinner slightly adapted from pinch of yum.
1 halved and seeded spaghetti squash
Extra-virgin olive oil
coarse salt & freshly ground black pepper to taste
2-3 minced cloves garlic
2 tsp. white balsamic vinegar
1 cup minced fresh parsley
2 Tbsp. chopped fresh sage or 2 tsp. dried
1 cup grated Gruyere cheese
1/2 - 3/4 cup toasted pine nuts
- Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from skin.
- While squash is cooking, heat 2 1/2 Tbsp. in skillet and sauté garlic until fragrant. Add parsley, thyme and balsamic vinegar until heated through. Add 1/2 of grated cheese and pine nuts.
- Add this mixture to shredded squash and combine with a fork. Season with coarse salt and freshly ground pepper. Add remaining cheese and pine nuts. If not warm enough, place back in oven for a few minutes. (2 healthy servings)