Friday, February 12, 2010

Sweet Spaghetti Squash

30 mins
  • 1 medium spaghetti squash
  • 1 Tbsp. butter
  • 4 medium carrots, finely grated
  • 1 shallot, minced
  • 1/4 cup currants (optional)
  • 1/2 cup water
  • 1 tsp. fresh dill (optional)
  • 2 Tbsp. pure maple syrup (optional)
  • 1 tsp. cinnamon
  • 1/2 tsp. cardamon
  • 1/2 tsp. sea salt (optional)
  • 1/4 tsp. fresh ground white pepper
Cut squash in half lengthwise. Remove seeds, and place facedown in vegetable steamer, covered, over boiling water for approximately 20 minutes or until squash is tender. Cool slightly, scrape squash from shell and set aside.

In large saucepan, melt butter. Add carrots, shallot, and currants, and saute briefly. Add water, cover and simmer until carrots are almost tender. Add dill, maple syrup, cinnamon, cardamon, sea salt, and pepper. Stir in squash and combine well. Simmer, covered, over low heat for 10 minutes, then remove cover and continue simmering, stirring frequently, until all water is absorbed. Serve with Curried Vegetables or in plae of rice or pasta. Any leftover squash can be added to soups or stews.

Serves 6

Recipe via Fit For Life

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