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...
Comments
I dropped over from Cat's site.
Welcome fishing guy (don't you just love visitng our Cat's lovely site) ... I have bees on my Autumn Joy sedum also but preferred the pale pink sedum for this post. Looking forward to viewing yours on Sunday.
Jen
Hi Nancy ... thanks for visiting and sharing the good news. I was not aware the issue on Blotanical was solved ... many happy people will again feel more of a connection to this fun site.
Carol
Thanks dear Beckie ... I admire your view of life also ;)
Cindy at Rosehaven Cottage
Thanks Cindy ... enjoy your eye behind the lens also.
Hugs! Kathryn xoxo