I
love it when Camera Girl cooks up a spaghetti squash; its super tasty and I can
eat too much without feeling too guilty.
Thanks for watching, and for more vids check out the Chef Buck Playlist
at http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552
ingredients:
1 medium SPAGHETTI SQUASH
1 Tbsp OLIVE OIL
1 large ONION (chopped)
4-6 cloves GARLIC (finely chopped)
½ RED
BELL PEPPER (sliced)
1 14 oz can ARTICHOKE HEARTS in water (chopped)
1 cup OLIVES, and olive juice to taste
(chopped)
¾ to 1 cup PARMESAN CHEESE (shredded or
grated)
1 tsp OREGANO
½ tsp
THYME
1 tsp BASIL
SALT and PEPPER to taste
Preheat oven to 350.
Cut spaghetti squash in half,
lengthwise (a good, sharp knife will be nice). Place each side, cut side down,
in a shallow pan with about ¾ c water. Bake, uncovered for 45 minutes. Set aside to cool squash halves--enough to handle without causing death to the handler--but not completely cool.
You have time to chop up all your
ingredients while the squash cooks. For
the artichoke, you may want to remove some of the outer, tougher leaves.
For each half, use a spoon to scrape
out and discard the seeds and dark center strings. Use a fork to scrape out the squash into
‘spaghetti-like’ strands.
Heat oil over medium high heat. Saute onion and garlic 4-6 minutes. Add bell pepper. Turn heat to low, stir and
cover for 2-4 minutes. Uncover, stir in
spaghetti squash and remaining ingredients.
Cover and cook til all ingredients are warm, about 7-10 minutes.
Add Tbsp of olive juice and any other
seasonings to taste. Serve warm.
No comments:
Post a Comment