Basque- Style Spaghetti Squash with Raisins and Pine Nuts
A favorite preparation for certainly one of Mother Earth’s most unique squashes.
1 spaghetti squash
1 c. chopped fresh parsley
4 to 5 cloves minced garlic
3 to 4 tbsp. walnut or olive oil
1 1/2 c. raisins
1 1/2 c. toasted pine nuts, walnuts or almonds
1 c. bread crumbs
salt and freshly ground pepper
2 to 3 tsp. minced fresh oregano
Preheat oven to 375. Cut squash in half lengthwise, scoop out seeds.
Lay cut side down on baking sheet and bake until tender, about 45
minutes to one hour, depending on size of squash. Meanwhile, saute'
garlic in olive oil until beginning to turn golden, stir in bread crumbs
and saute until toasted. Off heat, stir in raisins and nuts. Scoop baked
squash into bowl, separating into “strings”. Toss raisin nut mixture,
parsley, and oregano with squash, and season with salt and pepper.
Drizzle a little more olive oil in if desired. Serve hot!
A favorite preparation for certainly one of Mother Earth’s most unique squashes.
1 spaghetti squash
1 c. chopped fresh parsley
4 to 5 cloves minced garlic
3 to 4 tbsp. walnut or olive oil
1 1/2 c. raisins
1 1/2 c. toasted pine nuts, walnuts or almonds
1 c. bread crumbs
salt and freshly ground pepper
2 to 3 tsp. minced fresh oregano
Preheat oven to 375. Cut squash in half lengthwise, scoop out seeds.
Lay cut side down on baking sheet and bake until tender, about 45
minutes to one hour, depending on size of squash. Meanwhile, saute'
garlic in olive oil until beginning to turn golden, stir in bread crumbs
and saute until toasted. Off heat, stir in raisins and nuts. Scoop baked
squash into bowl, separating into “strings”. Toss raisin nut mixture,
parsley, and oregano with squash, and season with salt and pepper.
Drizzle a little more olive oil in if desired. Serve hot!
