Recipe by Chicagoland Chef du Jour
courtesy of Mario Batali's / Chicago Tribune Good Eating, March 2013 Serve as a main course, side or on crispy crostini
- 2 spaghetti squash (about 2 1/4 pounds each)
- 4 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 6 ounces robiola cheese, fresh & soft cut into 1/2-inch cubes (may sub cream cheese)
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped scallions
- 2 tablespoons finely chopped fresh parsley
- salt & freshly ground black pepper
- 10 small piece grilled bread or 10 small crostini
Directions See How It's Made
- Preheat the oven to 375 degrees.
- Using a sharp knife, cut each squash in half lengthwise. Place them, cut side down, in a large baking dish. Add enough water to reach ½ inch up the sides of the dish, and cover with aluminum foil. Bake for 30-45 minutes, or until the squash is easily pierced with a paring knife.
- Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove and discard the seeds. Using a fork, gently pull the strands of the squash away from the peel, and place the squash strands in a mixing bowl.
- In a 14-inch skillet, heat the butter over medium-high heat until it is foaming. Then add the Robiola and stir to melt. Add the spaghetti squash, herbs, and salt and pepper, and toss thoroughly but gently to heat and combine.
- Serve as side, main entree or spread on grilled bread or crostini.
- Serve immediately or at room temperature.