Pretty much anytime we use the oven, we tuck vegetables into the nooks and crannies. Other times we simply load the oven with trays of vegetables and get them roasted and ready for another meal. This is especially handy when you have a large squash or even two.
We had picked up a small spaghetti squash and threw it into the oven along with what ever else we were roasting at the time. Tonight we took the roasted squash from the refrigerator, and made a simple yet delicious side dish to go along with turkey leftover's from Thanksgiving.
Sauteed Roasted Spaghetti Squash
by the seat of my pants
1 small roasted spaghetti squash
1 T olive oil
2 t butter
fresh ground pepper
fresh minced parsley
Cut the roasted squash in half lengthwise, with a spoon, remove the seeds.
Heat the oil and butter in a wide flat bottom saute pan, swirl the pan to coat evenly. Using a fork, gently separate the strands of squash, letting the squash fall into the pan.
Season with garlic salt and fresh pepper, toss gently to mix with the oil and butter and seasoning.
|Sauteed, Roasted Spaghetti Squash|
Continue to heat until hot, sprinkle with the minced parsley.
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weekend cooking @ beth fish reads