Spaghetti Squash Roasted in Walnut-Infused Olive Oil, Garlic, & Parsley

“This taste like chicken! Oh my god…oh my god…is there chicken in this?!” my dinner companion–who just so happens to be a vegetarian–incoherently muttered half in joy and well, half in confusion.

Sometimes miracles happen in the kitchen.  Sometimes ingredients come together so perfectly that they create their own fireworks show of tastes, smells, and flavors. Sometimes squash, well, sometimes squash can taste like chicken.

And might I add this chicken incident was a complete accident.  Having recently found a beautiful spaghetti squash at Southside Produce Market (off of Perkins in Baton Rouge), I knew I finally had the perfect vegetable item to sauté in my Walnut-Infused Olive Oil from Fioré.

Most people prepare spaghetti squash with the easy, simple (and satisfying) garlic and butter sauté, but I refuse to believe these are our only options for this handsome winter squash.  Instead, I believe squash should be served nutty (just like butternut squash with pecans) and not masked by butter, or garlic, but enhanced by it.

Thus–a warm, nutty, spaghetti squash sauté was born out of a few simple ingredients.  Combine roasted spaghetti squash with fresh, chopped parsley, minced or pressed garlic, some mozzarella, and my favorite earthy winter olive oil infused with walnuts from France.  Season to taste.  The result? A squash that tastes warm and delicious (just like it should be) with a hint of mozzarella and walnuts, or…a hint of “chicken.”

Spaghetti Squash Roasted in Walnut-Infused Olive Oil, Garlic, & Parsley

Although this recipe is my own, I was inspired by the humorous take on how to cook this squash by Jaden Hair over at Steamy Kitchen.

Ingredients:

* 1 large spaghetti squash

* 2 tablespoons butter (substitute with Extra Virgin Olive Oil Vegan-friendly option)

* 2-3 tablespoons Walnut Infused Olive Oil

* 4 cloves garlic, minced or pressed

* 1/4 cup chopped parsley (reserve some to garnish)

* 1/4 cup mozzarella, shredded

* Salt and pepper to taste

1.) Preheat oven to 350F.  Place squash on roasting pan (whole) and cook for one hour.

2.) Remove squash from oven and check for done-ness: using a sharp knife, press against the skin to see if it pierces.  If the skin gives way without much pressure from the knife, then your squash is done.

3.) Cut squash in half and remove seeds with a spoon.  Using the same spoon scoop out the insides of the squash and transfer to a bowl.  At this point, the squash will become stringy instantly and begin to resemble spaghetti.

4.) Add almost all of the parsley (reserving some to garnish), salt and pepper (to taste), garlic, and mozzarella.  Mix and toss to combine.

5.) In a large saucepan, add butter and walnut-infused olive oil.  Melt down butter and add squash mixture to pan.  Mix to coat squash fully in butter and olive oil and sauté for about five minutes.  Taste for flavor and doneness.

Serve with parsley and cracked pepper to garnish.  Enjoy! Makes 6 servings.

–Helana Brigman