Wednesday, November 7, 2012

Lemon Parmesan Spaghetti Squash with Pan Seared Brussel Sprouts

So I've tried to make myself like Spaghetti Squash for years, but every season I make it and try to enjoy it- and can't finish a plate. But I decided to give it another try- this time experimenting with stronger flavors so it's not just squash with tomato sauce on it. This is the most simple, delicious meal I've made this year. And it's so good... I think about eating it often.

Spaghetti Squash
whole lemon
parmesan or other hard cheese
salt, pepper
olive oil
flat leaf parsley and/or fresh basil

brussels sprouts
olive oil
fresh garlic


Halve the squash, scrape out seeds, oil the cut sides lightly, sprinkle with salt and pepper and roast with the cut sides up at 400 degrees for 40-50 minutes or until tender when pierced with a fork.

When it's ready, let it cool down a minute and scrape out squash filling. Should scrape easily and look like noodles!

Place the "noodles" in a bowl and mix in (to taste) half or whole fresh squeezed lemon, lots of grated parmesan (or similar) cheese, olive oil, salt, pepper and a rough chop of Italian flat leaf parsley and/ or fresh basil.

I served mine with pan seared brussels sprouts... which was delish.

You can halve the brussels sprouts so the edges get a little crispy.

Heat olive oil in a pan with some fresh chopped garlic. (even I ate it with garlic, which I never do) add in brussels sprouts, toss in garlic oil cook until tender and edges may golden, sprinkle with salt and pepper.

AND IF YOU WANNA GET CRAZY, add some crispy pancetta. :)

1 comment:

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