Sally's Recipe Of The Week: Butternut Squash "Spaghetti"
Butternut Squash "Spaghetti" Makes 2 servings
Here's what you will need:
1 butternut squash (you can also buy prepackaged spiral squash) 1 or 2 TBS butter 1/2 cup of chopped onion 1 small sprig of rosemary olive oil salt and pepper Parmesan cheese to grate over the top
Preheat oven to 350.
Cut the bottom part off the squash, the hollow part where the seeds are. Save that for another use. Peel the squash and split in half crosswise. Put your squash through a spiralizer , or like I said you can buy it already spiralized.
Chop up your onion, don't cry.
Line a rimmed baking sheet with foil and spread out the squash, drizzle with olive oil and season with salt and pepper. Bake at 350 for 13 to 15 minutes. You want the squash soft but not mushy.
Melt 1 TBS butter in a pan, add in onions and rosemary that you have stripped from the stem and chopped. Season with salt and pepper and let the onions slowly soften.
When the squash is done, combine it with the onions and toss. Taste and add more butter and seasoning if it needs it.
Pile on a plate and top with fresh grated Parmesan. Let's eat!