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Full Online Book HomeLearning KitchenVegetables - Herbed Spaghetti Squash Toss
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Vegetables - Herbed Spaghetti Squash Toss Post by :thavelick Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2640

Click below to download : Vegetables - Herbed Spaghetti Squash Toss (Format : PDF)

Vegetables - Herbed Spaghetti Squash Toss

1 spaghetti squash, about 3-1/2 lbs.
4 whole green onions, thinly sliced
2 to 4 Tbsp. butter
1/2 tsp. dried leaf thyme OR 1/4 tsp. ground nutmeg
1/4 tsp. each of salt and freshly ground pepper

Preheat oven to 350 degrees.

Pierce the squash in several places and place it on a baking sheet. Bake in the centre of oven, turning half-way through, until tender when pierced with a fork, about 35 minutes. Or cook on high in the microwave for 15 minutes.

Slice in half lengthwise. Scoop out and discard the seeds. Using a fork, scrape the pulp into a bowl, separating the strands but being careful not to mash them.

Gently toss with remaining ingredients.

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1 lb. zucchini 1/2 tsp. salt 2 tbsp. sesame oil 2 tsp. sesame seed 1/2 clove, finely crushed 1 sliced green onion 1/2 tsp. salt 1/8 tsp. pepper Wash and cut the zucchini into thin slices. Sprinkle with the salt and let stand for 5 minutes. Rinse and drain well. Mix with the seasoning ingredients, then stir fry over medium heat for about 2 minutes.

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-------- ------------ -------------------------------- 1 1/2 pounds zucchini 1/2 tsp. salt 2 eggs 6 Tbl. grated parmesan cheese 1 clove garlic, minced or pressed About 1/4 cup butter or margarine Coarsely shred zucchini (you should have about 4 cups) and combine with salt in a medium-size bowl. Let stand for about 15 minutes. Squeeze with your hands to press out moisture. Stir in eggs, cheese and garlic. Melt 2 Tbl. of the butter in a wide frying pan over medium-high heat. Mound about 2 tablespoons of the zucchini mixture in pan; flatten slightly