Monday, October 25, 2010

Spaghetti Squash with Zucchini in a Sage and Butter Sauce

Thumbing through our recipes, I didnt realize we just had spaghetti squash a few weeks ago. This dish will be totally different becuase the squash really takes on the flavor of the sauce and we are going to do a butter sage sauce instead of a red sauce. The biggest draw to this dish for me is the illusion of eating pasta but not being weighed down by the gluten.
This squash can be boiled or baked, we are going to bake the squash.
2 squash cut in half lengthwise, scoop out insides including sead and discard
2 tablespoons olive oil
2 tablespoons sage
1 tablespoons butter
1 medium zucchini, sliced
salt and pepper to taste
parm cheese

preheat oven to 375
place squash on a bake pan cut side up, brush olive oil on top and salt and pepper
bake for 35-40 minutes
remove from oven and remove all the spaghetti squash with a spoon or hand
in a skillet melt butter add zucchini and sage saute until zucchine soft
add squash and saute together for 5 minutes
remove from stove and top with parm cheese

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