1 spaghetti squash, cleaned, roasted, and removed from the shell in strands
about 3 T butter
1 onion, chopped pretty fine
4 cloves of garlic, minced
about 1 t fresh rosemary, minced
about 1 t fresh thyme, minced
about 2 T fresh sage, minced
salt and pepper
a few T fresh parsley
freshly grated Pecorino cheese, about 1/4 c
Melt the butter in a large pan/wok.
Cook the onion and garlic for several minutes, stirring at least occasionally.
Add the rosemary, thyme, and sage. Cook for a little longer.
Add the squash. Cook until it's warm through.
Stir in salt, pepper, parsley, and cheese.
Even more herbs and cheese would not be out of place. And capers might be nice.
I chopped the onion pretty small, but I think it would have stirred in and distributed better if it were finer.
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