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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Jen
A wonderful piece to have here.
Beautiful!
Looks like thin paper that has leaves on it in front of a window.
Am I right?
I'm puzzled.
Did you take it?? Hugs! K.
Hello Aunt Debbi ~ big thanks.
Thank you, Macro - Michael. A huge fan of yours, I'm honored by your visit.
Always delighted my your visit, thank you, dear Beckie. Hope all is well.
Thanks Patsi ~ great idea, hum ...! Simply superimposed photos.
I agree, Cindy. Fall can be breathtaking.
Thank you both Iowa G.W. and J.H.S. ~ simply superimposed photos.
Big return hugs, dearest Kathryn ~ yes, the creation is indeed mine.