RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 805
| View Recipe |
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| Recipe Name: |
Spaghetti Squash with Brown Butter |
| Source: |
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Submitted by: |
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Last Modified: |
2010-02-03
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.43
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If not using shells, mix ricotta into squash after removing from heat.
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Ingredients:
3 Tablespoons parsley, flat-leaf coarsely chopped
1 Cup cheese, ricotta, part skim
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Directions:
Preheat oven with rack in center.
Line a baking sheet with parchment paper; set aside.
With a serrated knife, remove stems so squashes will stand upright. Sprinkle squashes with salt and pepper, and place cut side down on a parchment-lined baking sheet. Bake until translucent and flesh pulls away from skin, 30 to 40 minutes. Let cool 5 minutes.
Using a fork, separate flesh into strands, reserving squash shells. Transfer strands to a large bowl.
In a large skillet over medium heat, melt butter. Cook until milk solids are dark golden brown, 2 to 3 minutes. Add squash, 2 tablespoons parsley, and salt and pepper to taste. Toss gently with tongs or a fork to coat. Cook until heated through, about 2 minutes.
Spoon 1 tablespoon ricotta cheese into each reserved squash shell. Divide squash mixture into each squash shell. Sprinkle with remaining 1 tablespoon parsley. Serve immediately. |
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| Nutrition per Serving: |
| Calories: |
168 |
Total Carbs: |
7.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
9.0 |
Fat: |
14.3 |
Protein: |
3.88 |
| Fiber: |
0.33 |
Sodium: |
50.85 |
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