Saturday, March 16, 2013

Spaghetti Squash with wild rice
1-1/2 – 2 lb. spaghetti squash, cut in half lengthwise
1 small onion, peeled and thinly sliced
1 - 2 Tbsp. unsalted butter
1/4C wild rice, soaked in hot water for 30 minutes
1C baby arugula or baby spinach leaves (optional)
salt and pepper to taste
2 Tbsp. unsalted butter
1/2C grated parmesan cheese

Preheat oven to 375F.  Scoop out the seeds from the spaghetti squash and discard.  Coat a baking dish with oil, lay the squash halves cut sides down and roast until tender – about 35 minutes.  Remove from the oven and scrape crosswise to pull the strands from the shells, leaving the shells intact.  Meanwhile, drain the wild rice and place in a pan.  Cover with chicken stock and simmer uncovered until tender – about 20 minutes.  Drain.  Heat a sauté pan; add one tablespoon butter, salt and pepper.  Add the onion slices and sauté until tender.

Mix the squash strands with wild rice, onion slices, arugula (or spinach), salt and pepper to taste and spoon filling into the shells.  Dot with butter and place on a baking sheet.  Sprinkle with Parmesan cheese and roast uncovered until heated through – about 20 minutes.  Cut each half in half or in thirds crosswise and serve.
MAKES:  4 – 6 servings

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