Wednesday, January 27, 2010

Middle Eastern Style Spaghetti Squash

New and different things...that's what my Dad always said growing up. So, I tried something new and different. This definately was different. I never have really found a spaghetti squash recipe that I have had success with, and this is one that didn't seem to work either. I got this recipe off but really don't think it is fabulous.  This is the Lee family's opinion, someone may try this and love it. Let me know what you think!

1 spaghetti squash, cooked by your favorite method and separated into strands
2 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon ground cardamom
3/4 teaspoon ground coriander
1/8 teaspoon ground ginger
1/8 teaspoon allspice
salt and white pepper to taste
1/2 cup toasted slivered almonds
zest of 1 orange

 In a large skillet over medium heat, heat butter and oil then stir in spices, except salt and pepper. Cook for about a minute. Stir in squash and sauté until well coated, adding white pepper and salt to taste. Remove to serving dish. Sprinkle with toasted almonds and orange zest just before serving.

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