"Mock" Fettuccini Primavera
Source of Recipe
George Stella
Recipe Introduction
*Cook's Note: This recipe is for half of the squash. You may double the
recipe to use all of it, or top the other half of the squash with
butter, sour cream, cheese, and bacon
to make "mock" baked stuffed potatoes.
List of Ingredients
1/2 medium spaghetti squash
Primavera Sauce:
4 tablespoons unsalted butter (1/2 stick)
1/2 cup small broccoli florets, lightly blanched
1 cup heavy cream
1 egg yolk
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan
1/4 cup chopped fresh parsley leaves
Salt and pepper
Fresh basil leaves, for garnish
Grape tomatoes, sliced in half, for garnish
Recipe
Slice squash in half lengthwise. Scoop out the seeds with a spoon as you
would a pumpkin. Then completely submerge both
halves in boiling water and cook for about 20 to 25 minutes, or until
the inside is tender to a fork and pulls apart in
strands. (It is better to undercook if you are not sure). Remove, drain,
and cool with cold water or an ice bath to stop
the cooking. Then use a fork to scrape the cooked squash out of its
skin, and at the same time, fluff and separate the
squash into spaghetti-like strands. Discard the skin.
Reheat the squash strands by dipping with a strainer in boiling water
just before serving. Top with Primavera Sauce.
For Sauce:
Melt 2 tablespoons butter in a medium saucepan over medium high-heat.
Add broccoli and saute for about 1 minute. Then whisk in cream and egg
yolk and cook for only 1 to 2 minutes. Next, add garlic and cheese
andwhisk quickly just to heat through. Remove from heat and stir in the
rest of the butter and the parsley. Pour over or toss with the hot
spaghetti squash. Season with salt and pepper, if desired. Garnish with
fresh basil leaves and grape
tomatoes.
Copyright 2002 Television food network G.P., All Rights Reserved
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