Spaghetti Squash
Alfredo
4 pounds spaghetti squash
1 Tbsp. olive oil
1/8 tsp. salt
2 cups heavy cream
2 Tbsp. unsalted butter
2/3 cup freshly grated Parmesan cheese
Freshly ground black pepper
Fresh basil or fresh parsley, for topping
Preheat oven to 375 degrees. Place squash halves cut side up on a foil-lined rimmed baking sheet. Drizzle with oil and rub to coat. Sprinkle with salt. Turn squash cut side down. Bake until tender and lightly browned, 45-50 minutes. Remove baking sheet from oven and flip squash cut side up. Let cool slightly.
While squash is in oven, place cream in a medium pot and bring to a simmer. Reduce heat to medium-low; simmer, stirring often all the way to the bottom of the pot, until liquid is reduced by half, 20-25 minutes. Pour cream into a medium bowl and add butter; stir until butter is melted.
In a large bowl, shred squash flesh into spaghetti-like strands with a fork. Reserve one squash skin on baking sheet. (Discard other squash skin). Add cream mixture, half of grated cheese and pepper to squash strands. Toss to combine. Transfer mixture to reserved squash skin and spread evenly. Top with remaining cheese. Increase oven temp to broil with shelf about 6 inches from heat source. Place filled squash in oven on baking sheet and broil until mixture is bubbly and lightly browned. Top with fresh or dried basil or parsley.
Serves 4.
Winter Squash and
Carrot Puree
1 lg. butternut squash, peeled and cut into chunks.
5 medium large carrots, cut into 2-inch rounds
6 cloves garlic
2-inch piece fresh ginger, peeled and sliced
2 Tbsp. olive oil
1 tsp. salt
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 cup heavy whipping cream
3 Tbsp. unsalted butter, melted
1 tsp. chopped fresh thyme or 1/4 tsp. dried thyme
1 tsp. finely chopped fresh rosemary or 1/4 tsp. dried.
Preheat oven to 375 degrees. Spray a 1 1/2-quart baking dish with cooking spray or brush with olive oil or melted butter. On a large, rimmed baking sheet, combine squash, carrots, onion, oil, garlic, ginger, 1 tsp. salt and 1/2 tsp. ground pepper tossing well to coat vegetables. Bake until veggies are tender and browned, about 50 minutes. Let cool enough to handle. Discard ginger.
In a food processor, add roasted vegetable mixture; process until smooth. With processor running, add butter, cream, salt, thyme and rosemary. Process until just combined. Pour mixture into baking dish. Bake in 375 degrees oven until mixture is bubbly and browned around the edges, 30-32 minutes. Garnish with rosemary, if desired. Serve warm.
Serves 4-6.
