This recipe is from "Molto Batali" by Mario Batali.
Serves 8 to 10 as a side dish
2 small spaghetti squash (about 2 ¼ pounds each)
4 tablespoons (1/2 stick) unsalted butter
6 ounces fresh soft Robiola, cut into 1/2-inch cubes (you may substitute cream cheese)
- Our state’s greatest gift to the nation just got canceled
- Clay Matthews tells Colin Kaepernick: ‘You ain’t Russell Wilson, bro’
- Watch: Former Mariners great Ichiro Suzuki pitches — yes, pitches — for the Marlins
- Gun violence: Don’t fear gun laws; let gun-owners help pay to fix the problem
- Two high school football players hospitalized after serious game injuries
Most Read Stories
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped scallions (white and about 2 inches of the greens)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh sage
Salt and freshly ground black pepper, to taste
1. Preheat the oven to 375 degrees.
2. Using a sharp knife, cut each squash in half lengthwise. Place them, cut side down, in a large baking dish. Add enough water to reach 1/2 inch up the sides of the dish, and cover with aluminum foil. Bake for 45 minutes, or until the squash is easily pierced with a paring knife.
3. Turn the squash over, cover with foil again, and bake for another 15 minutes, until the squash is very tender. Remove from the oven, uncover and allow to cool slightly. Using a spoon, remove and discard the seeds. Using a fork, gently pull the strands of squash away from the peel, and place the squash strands in a mixing bowl.
4. In a 14-inch skillet, heat the butter over medium-high heat until it is foaming. Then add the Robiola and stir to melt. Add the spaghetti squash, herbs and salt and pepper, and toss thoroughly but gently to heat and combine. Serve immediately or at room temperature.
From Mario Batali’s “Molto Batali”