AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS
“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...
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I love watching my flowers unfurl. Wish I had time to catch them all. Since checking your site, I see we are alike. You are a dear for commenting.
Regarding the white chocolate mousse, it is indeed mouth-watering and not that difficult to make. You won't be disappointed.
Thanks for your comment. After a shoot in the garden, it's often amazing viewing downloaded shots. My Rose of Sharon looks so humble from afar ... that's why I love macro!
I'm with you about hugs ... they have kept me going ...
(http://kbgardenblog.blogspot.com/). I left them a note saying how much I enjoyed their pictures because they reminded me of YOUR pictures. But I like your site better because of all the great recipes. Keep up the great work.