Recipe: spaghetti squash with herbs and pignoli nuts

[marinarusalka]

I improvised this based on a side dish I remember having in a restaurant once, and it came out really nice if I say so myself. I love the crunchy texture of it, and the flavor of the herbs really comes through

Comments

[keoki]

*alternate way of cooking squash

If it's small enough to fit in the microwave (ie spaghetti squash) cut in half lengthwise, cover cut side with plastic wrap and cook for 8 mins. If the squash is soft after 8 mins it's done, if it's not completely soft throw in back in for another 2.

[keoki]

Sorry, forgot to mention cut side up.

[marinarusalka]

Yeah, spaghetti squash does great in the microwave. The one I had tonight was too big to fit into my largest microwaveable dish, otherwise I'd definitely nuke it.

[quarkwiz]

This sounds really good. I haven't had spaghetti squash in ages because I never found a non-bland way to prepare it. The few experiments I made were ...odd. I look forward to trying this!

[marinarusalka]

I found that with just about any squash, lots of fresh herbs are a great way to go. You can experiment with whichever ones you like best, and the squashes absorb the flavors really well.

[elishavah]

Oooh, that sounds really good. It's amazing sometimes how much of a difference it makes to add pignoli nuts to other food.

[marinarusalka]

I love pignoli nuts. One of these days I'll have to find a recipe for those fabulous pignoli cookies they always have at the good Italian bakeries. Gotta try to make those at home.

[amanuensis1]

Mmm, that sounds so good! I like doing interesting things with spaghetti squash. This sounds nicely simple!

I will try it. There will be butter.

[marinarusalka]

Adding butter to the olive oil before sauteeing the garlic and nuts would probably be a definite improvement, yeah.