Roasted Spaghetti Squash with Sun Dried Tomatoes, Scallions and Lime Butter
One word, luscious. This dish is unique...a mish-mosh of cultures, textures and flavors that add up to be a whole greater than the sum of its parts. In other words, delicious. I like to roast the squash with some butter, salt and a touch of brown sugar on the pan (or, my way, on the parchment paper that lines the pan). But you can do it like the recipe says, which is also great. Otherwise, the Latino flavor is really in here, and French, and Italian, and Californian. Yummmisimo
- 1 sm-med 1-1½ pound spaghetti squash
- 1-1½ oz Bella Sun Luci extra virgin olive oil
- ⅔ - 1 cup Bella Sun Luci sun dried tomatoes julienne, in olive oil or ready to eat
- 4 - 6 large whole scallions (green onions)
- 2 - 3 limes
- 4 - 6 oz butter, preferably unsalted
- ½ - ¾ tsp ground cumin
- Salt and fresh cracked pepper to taste
- Pre-heat the oven to 375.
- Cut the squash in half lengthwise
- Scoop out the seeds.
- Drizzle the olive oil onto a pan, season the squash and place face down onto the pan.
- Bake 30 minutes, turn to 350 degrees and bake 15 more minutes. Turn the squash halves over and bake 15-30 more minutes or until very soft.
- While the squash is baking, wash/clean the scallions. Slice thinly on the bias (diagonal). Set aside.
- Zest the limes. Set the zest aside. Juice the limes. Set the juice aside.
- In a saucepan over a medium-high flame, heat the butter until golden brown/bubbly. Turn to medium and add the lime juice, zest, seasonings, ¾ of the sun dried tomatoes and ¾ of the scallions.
- When the squash is ready, cover each half with the butter mixture and bake 5-10 more minutes.
- Scoop portions out of the skin, keeping the topping on top. Finish with the remaining ¼ of the sun dried tomatoes and scallions