Title: Herbed Spaghetti Squash With Mozzarella
Categories: Vegetables, Italian, Pasta
Yield: 6 servings
1 lg Spaghetti squash; (3 lb)
4 tb Unsalted butter; cut in bits
5 cl Garlic; peeled, halved
4 oz Smoked or plain mozzarella;
-cut into 1/4" dice
1 c Basil leaves; packed, finely
-shredded
1/2 ts Salt
1/4 ts Pepper
Preheat oven to 375 F. Halve squash lengthwise. Scoop out and discard
seeds. Place cut side up in baking pan; add butter and garlic to
hollow centers. Sprinkle with 1/2 ts salt and 1/4 ts pepper. Cover
tightly with foil; bake 1 1/2 hours or until very tender. (To
microwave: With fork, pierce whole squash several times. Place in
glass baking dish. Cook in HIGH 18 minutes, turing squash every 4
minutes. Let stand 5 minutes. Place butter in small glass bowl; melt
on HIGH 30 seconds. Add garlic; cook on HIGH 1 minutes; with fork,
mash. Halve squash lengthwise; seed.)
Remove squash from oven; discard foil. With fork, transfer garlic to
small bowl; mash. With fork, comb squash strands into large bowl. Add
mashed garlic, cheese and basil; toss. Season to taste with
additional salt and pepper. If desired, sprinkle with freshly grated
Parmesan cheese.
