RECIPE: Mock' Fettuccini Primavera
This recipe is for half of the squash. You may double thr recipe to use all of it, or top the other half of the squash with butter, sour cream, cheese and bacon to make "mock" baked stuffed pot.
1/2 medium spaghetti squash
primavera sauce, recipe follows
Slice squash in half lengthwise. Scoop out the seeds with a spoon as tou would a pumpkin. Then complely submerge both halves in boiling water and cook for aboutn 20 to 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a folk to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin.
Reheat the squash strands by dipping with a strainer in boiling water just before serving. Top with Primavera sauce.
4 tablespoons unsalted butter (1/2 stick)
1/2 cup small broccli florets, lightly blanced
1 cup heavy cream
1 egg yolk
1clove garlic, crushed
1 1/2 cups freshly grated parmesan
1/4 cup chopped fresh parsley leaves
salt and pepper
fresh basil leaves, for garnish
grape tomatoess, sliced in half, for garnish
Melt 2 tablespoons butter in medium saucepan over medium high-heat. Add broccoli and saute for about i minute. Then whisk in cream and egg yolk and cook for only 1 to 2 minutes. Next, add garlic and cheese and whisk quickly just to heat through. Remove from heat and stir in the rest of the butter and the parsley. Pour over or toss with hot spaghetti squash. Season with salt and pepper, if desired. Garnish with fresh basil leaves and grape tomatoes.
We really liked this one i will be making it again.