Spaghetti Squash

By LaLaCooks

Ingredients

• 1 five-pound spaghetti squash
• 2 tablespoons olive oil
• 2 teaspoons unsalted butter
• Coarse salt and freshly ground pepper
• 1/2 cup torn fresh herbs, such as parsley, summer savory, thyme, and chervil
• 1/2 cup shaved Parmesan cheese
• 1 cup fresh ricotta cheese

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

Directions

Bring a large stockpot of water to a boil. Add squash, and weigh down with a heatproof plate or bowl (to keep squash submerged). Return to a boil. Reduce to a simmer, and cook, covered, until tender when pierced with the tip of a knife, 30 to 45 minutes. Use tongs and a clean kitchen towel to remove from boiling water. Let stand until cool enough to handle. Halve lengthwise, scoop out seeds, then remove squash in strands using a fork to pull or scrape out.

Mound squash on a serving platter. Drizzle with oil, and dot with butter. Season with salt and pepper, sprinkle with herbs and Parmesan, and top with a dollop of ricotta cheese. Serve immediately.

From Everyday Food,

January/February 2004