So I made an amazing dinner the other night. No, this is not book related. Unless you want to reeeeallllly tangentially relate it to BUTTER, but whatever. Heres the thing. Ive been trying to cut down on carbs, which is hard for a pasta lover like me. And I have failed for the most part, so dont go thinking Im one of those people Talking About Dieting. But I decided to make spaghetti squash with tarragon cream sauce (I didnt say it didnt have fat!) and it was FABULOUS! Heres what I did: Cut spaghetti squash in half lengthwise. Scrape seeds out with a big spoon. Brush on some olive oil, salt and pepper it, then cover loosely with foil and roast at 400 for like 45 minutes (this was a fairly big one). Toward the end, chop onions and cook them in butter with some salt and like a teaspoon or two of sugar (ideally brown but I didnt have any), until they are beyond translucent and approaching caramelized. If you have shallots, those would be a great addition. Then add half and half or cream or some combination of the two, which was what I had. Cut some sun dried tomato slices in with scissors (easiest way to cut herbs, or almost anything in the kitchen), and just cook it down til you have a thickish sauce. No flour necessary. Scrape spaghetti squash into the sauce when its ready, and serve, topped with grated or shredded Italian cheese of any sort. As you can see, its a pretty flexible recipe. Or Im a pretty flexible recipe writer. It. Was. Amazing. Next time Im up to it: the open face puffy omelet Paige and I have been porking out on lately. Read the other day it was good with champagne, so thats next!
Posted on: Thu, 01 May 2014 22:56:43 +0000
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