saansaturday: (botticon)
( Wednesday, 19 October 2005 14:25)
Dinner last night:

1 spaghetti squash
olive oil
salt and fresh ground pepper

250 grams spaghetti
more olive oil and a little butter
about 1 cup bread crumbs from stale bread (I used potato bread)
5-7 cloves garlic, minced
a little less than a cup of walnuts, chopped roughly
a handful of fresh sage leaves
juice of half a lemon
about 1 cup parmesano reggiano
salt and fresh ground pepper

Cut the squash in half and remove its guts. Place cut side up in a roasting pan. Rub the cut surfaces with olive oil and sprinkle liberally with salt and pepper. Roast in a 190 C (375 F) oven for about 1-1.5 hours, or until the squash is tender. Remove from the oven and let cool enough to handle. Scoop the flesh into a bowl and set aside.

Heat a large skillet over medium, add some olive oil and a little butter, then add the breadcrumbs, garlic and walnuts. Cook, stirring often, until the breadcrumbs and walnuts are toasty. Remove the breadcrumb mix from the pan and set aside. Turn up the heat a bit, add a little more olive oil to the pan, then add the fresh sage leaves. Fry the leaves for about a minute or until they are crispy. Remove them from the pan and set aside. Then add the spaghetti squash to the pan along with a little more butter or oil, if necessary. Meanwhile, cook the spaghetti in boiling salted water. When the spaghetti is almost but not quite done, add it with some of its cooking water to the squash. Cook and stir until the spaghetti is done. Then add most of the breadcrumbs and fried sage along with the lemon juice, parmesano reggiano and salt and pepper to taste. Garnish with the reserved breadcrumbs and fried sage leaves.
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