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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Eileen
Marnie
A lovely thought, Karen, and thank you. Indeed summer ... both were shot this July ... one here in my garden and one at our cottage on the lake.
Happy to see you back in action, Chad. Thanks!
Thanks, dear Kala. Happy exhibit!
Thank you, Eileen ... I love her too.
Hi Rose and thanks. I liked the thought of soft hydrangeas with the sunset, two of my favorite things. I haven't framed any lately since my office walls as well as photo gallery at lake are filled with previous favorites when shooting in film. Maybe time for an update :)
Hello, dear Bren! We are both experiencing summer to the max! (((Hugs))
Thank you, Elettra. How kind :)
Your photo is dreamy and summery. I'm visiting your blog while listening to the two DM videos on FB. Lovely!
Indeed I am, dear Monica, as I hope you are fun friend.