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Tuesday, October 25, 2011

Herbed-Butter Spaghetti Squash

Stringing a small spaghetti squash to toss with herbs from the garden:
basil, rosemary, garlic chives and flat-leaf Italian parsley.


  • This started out as a Meatless Monday meal, but then I remembered that I had shrimp that needed to be eaten. This recipe is gluten-free, dairy-free, and if you leave out the shrimp, it's also vegan. Note: The larger and more mature the spaghetti squash, the more it will cook up like spaghetti. 
Herbed-Butter Spaghetti Squash
adapted from Emerial Legasse
  • 1 small spaghetti squash, about 2 1/4 pounds
  • 2 1/2 tablespoons butter (or vegan butter substittute. I use Earth Balance)
  • 1 teaspoon crushed garlic
  • 2 1/2 tablespoons finely chopped mixed soft herbs, such a basil, chives, parsley & sage
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Directions


Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a microwave-safe baking dish. To microwave: Place the halves cut-side down in a glass or ceramic baking dish. Pour 1/2 cup of water around the squash and cover the dish tightly with plastic wrap. Microwave on high until the squash shell is soft when pierced with a knife, about 12 miutes. Carefully remove the hot squash from the microwave and pierce the plastic wrap so that the steam can escape, then let sit until cool enough to handle. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
Herbed-Butter Spaghetti Squash with shrimp!
Heat a skillet. Add the butter, spaghetti squash, herbs, garlic, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve. (optional: add shrimp!)

As for a wine to pair with this dish, I asked my friend and wine expert, Alex Young, Food & Beverage Director at Bray's Island Plantation, SC. He suggested a nice California sparkling wine, like the Piper Sonoma Brut NV, "Unike the oaky California wines, which might over power the shrimp, the Piper Sonoma Brut NV will have the essence of chardonnay without all the oak, yet the bubbles will keep it dry enough to hang with the garlic." Cheers!

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