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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Happy Weekend!
I know it's only January still, but I think I'm getting tired of the bone structure of winter. I must be getting older and more cantankerous.
Eileen
As I had hoped, dear 'fine-eyed' artist, Carolyn. Thank you.
Thanks, Lindalou. Hold on, dear Michigan friend. It won't be long ... remember, February is short, and March, well ...
Bones are good, Eileen, and before we know it, spring will be wearing her finest!
Shirley, thank you. I'm in awe of gifts that each day brings ... a simple barn and heavy snow ... many pass and never see the beauty.
Thank you, Whimiscal Cat. So enjoyed your comment for that is what sharing is all about.
All I need is a cup of hot chocolate and a roaring fire to make my day complete.
Stay warm Joey.
Hold onto your hat, dear Marysol ... this might be the BIG ONE! Stay warm ... In my thoughts, must write you a note.
Thanks Di. Do hope you are feeling better :)
How poetic, Linda! Love it ... keep them coming :)