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Baked Spaghetti Squash with Gruyere and Parsley


1 spaghetti squash, about 3 pounds (1.5 kg)
1 cup (250 mL) grated gruyere cheese
1/4 cup (50mL) chopped parsley
2 tablespoons (30mL) butter
1 garlic clove, chopped fine
1/4 teaspoon (1 mL) salt
1/4 teaspoon (1 mL) freshly ground pepper
Sautéed Mushrooms with Spinach and Pepper (see recipe below)

Using sharp knife, deeply pierce squash in several places. Put squash in a hollow baking pan and bake at 375*F (190*C) for 1 1/4 hours or until shell gives to gentle pressure, turning over half way through baking time.

Cut squash in half lengthwise; scoop out seeds and fibers. Pull apart the strands with a fork and put into a large bowl. Add cheese, parsley, butter, garlic, salt and pepper; toss. Place on large platter and top with Sautéed Mushrooms with Spinach and Pepper

Makes 4 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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