Wednesday, October 5, 2011

Spaghetti squash with garlic and goat cheese

Pardon me if I just ease myself back in to this whole cooking business for fall. 

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Spaghetti Squash with Garlic and Goat Cheese
Serves four as a side

  • 1 spaghetti squash
  • 1 tbs. butter
  • 2 cloves minced garlic
  • 4 oz of goat cheese, plus a bit more for sprinkling
  • Salt and pepper
  1. Preheat oven to 375. Halve squash and place, cut side down, on a foil-lined baking sheet. Bake squash until soft, above 45 minutes. (My preferred method is to do this the night before while watching tv and painting my toenails.) Set aside until cool enough to handle. 
  2. Melt butter in a skillet over medium heat. Add garlic and cook for a few minutes until fragrant. 
  3. Scoop the flesh out of the squash with a spoon and mix in with garlic, kind of separating the strands a bit as you go. Crumble goat cheese and toss with squash until coated. Season with salt and pepper and add a bit more crumbled cheese before serving.

1 comment:

Kendra said...

This looks so good. I'm totally going to try this.