The Canadian Produce Marketing Association (Half Your Plate folks) hired me to work on a recipe and video series and I’m delighted to share it here with you!
In the 90’s I worked in nutrition communications in the dairy industry (my first job!) and those were dark days when far too many health professional treated butter like a poison. We totally lost sight of the fact that a little fat goes a long way to add flavour and well, if your veggies taste better, you’ll eat more of them (surprise!) and that offers huge health benefits as well. So I say yes enjoy some herb butter with your spaghetti squash guilt free (see recipe below).
A spaghetti squash makes about 4-5 cups but no worries about it going to waste, you’ll easily use that up by trying some of the ideas here in Spaghetti Squash 4 Ways .
Kids Cook: If you have a herb garden, let your child choose what herbs to use in your herb butter.
- Follow our 3 simple steps:
- (ingredients listed in bold)
- Make herb butter. In bowl, mix together 2 tbsp softened butter with 1 tsp EACH dried basil and dried thyme or 1 tbsp fresh herbs.
- In a large bowl, toss 4 cups hot shredded cooked spaghetti squash with herb butter.
- Sprinkle with 1/3 cup grated Parmesan cheese, salt and pepper to taste.
• Add to recipe above cooked shrimp, a squeeze of lemon and a few chopped parsley leaves. Grilled meats or fish would work as well.
Spice it up
• Spaghetti squash is an easy veggie to work with to build flavour. Try this. Stir 1 tsp garam marsala and 2 tbsp butter into 2 cups of cooked spaghetti squash and top with crumbled paneer.
*All “Kids Cook!” ideas are meant as a guide only. You know what your child can safely manage. Make sure they understand your rules for safely working in the kitchen. Always supervise kids in the kitchen and have fun!
You may also be interested in:
Glazed Beef Kabobs with Easy Asian Eggplant (and how to use leftovers for lunches)