Thank you Rachel of Wicked Good Spice Mixes Co for today’s recipe. Perfect timing since I grabbed a spaghetti squash at the farmer’s market.
- 1 large spaghetti squash (about 5 pounds)
- 4 tablespoons Wicked Good Spice Mixes Basil Infused Extra Virgin Olive Oil
- 2 medium garlic cloves, finely chopped
- 1 medium shallot, fineland chopped
- 3/4 cup finely grated Parmigano-Reggiano cheese, plus extra for serving
- 2 tablespoons Wicked Good Spice Mixes Tuscan Bistro Blend
- Heat oven to 400 degrees F and arrange a rack in the middle.
- Cut squash in half lengthwise and scrape out seeds
- Brush flesh with 2 tablespoons of the oil and season generously with sale and freshly ground pepper.
- Place squash, cut sides up, on a baking sheet and roast until fork tender – about 50 minutes
- Remove squash from the oven and let sit at room temperature until cool enough to handle – about 30 minutes
- Scrape flesh with a fork to make long squash strands, set aside
- Heat remaining 2 tablespoons olive oil in a large sauce pan, over medium heat until simmering about 3 minutes. Add garlic and shallot, season with salt and pepper. Cook until softened and lightly brown – about 3 minutes.
- Add reserved squash, toss with tongs to coat thoroughly. Cook until heated through.
- Remove from heat, add cheese a handful at a time while tossing squash to evenly coat.
- Serve with Tuscan Bistro Blend, freshly ground pepper and extra cheese.
Need some Wicked Good Spice Mixes to stock your spice rack? You can grab them online or stop by 502 Baking Company in Brick – they have a supply of items too. While you are there, pick up a yummy dessert…. They have the BEST vegan peanut butter cookies…..
I’m so ready for fall mainly so I can start cooking again. Summer in our house means eating out and salads which is okay but I do miss cooking……We don’t have a grill at the condo (too many rules) or I would definitely be grilling all summer long.
Do you have a favorite recipe you would like to share? Send it to me and I will send you a gift as a thank you when I post your recipe.