Spaghetti Squash with Fresh Spinach
The New Revised & Updated McCall's Cookbook
Spaghetti Squash with Fresh Spinach
The New Revised & Updated McCall's Cookbook
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1 spaghetti squash (2 3/4 to 3 pounds) boiling water 1 pound fresh spinach 1/4 cup salad oil 2 tablespoons butter or margarine 1 large onion, sliced 2 cloves garlic, crushed 1/2 teaspoon dried basil leaves 1/4 teaspoon salt grated Parmesan cheese 2 tablespoons coarsely chopped walnuts Directions: Wash spaghetti squash; cut in half lengthwise, and remove seeds. Pierce skin with fork. Set halves, skin side down, in large pot with cover. Add boiling water to measure 2 inches. Cover; return to boiling. Reduce heat, and simmer 30 minutes, or until tender. Meanwhile, make sauce: Remove stems from spinach, and wash leaves thoroughly; drain, and chop coarsely. Heat oil and butter in medium skillet. Add onion and garlic. Sauté until golden, 3 minutes. Add spinach, basil, and salt. Cover; reduce heat, and simmer until spinach has just wilted, 5 minutes. Drain squash. Run fork over inside of cooked squash to release strands. Place on warm platter. Stir 1/4 cup Parmesan cheese into spinach mixture. Spoon over spaghetti squash. Top with nuts. Serve with more Parmesan cheese. Serves 4. |