Spaghetti Squash "On the Half Shell"
Serves 2

This recipe has been developed by renowned chef and author Steve Petusevsky

Spaghetti squash is a wonderful vegetable often overlooked. It won't be anymore after being paired with our aromatic hazelnut oil, fragrant herbs and freshly grated Parmesan cheese. Serve this as a side dish or entrée combined with any of your favorite protein sources. This is a great recipe for leftover cooked shrimp, chicken or vegetables.

1 medium spaghetti squash, halved lengthwise and seeded
1/8 cup Rapunzel Organic Hazelnut or Walnut Oil
¼ cup freshly grated Parmesan cheese
¼ cup minced parsley
8 fresh basil leaves, minced
sea salt and freshly grated pepper to taste

Cook squash by one of two methods: either place in a micro wave safe dish in ½ inch water and cook on high for 12-15 minutes until tender. Drain and scoop fresh with a spoon into a large mixing bowl. You may also steam squash over boiling water in a covered pot or steamer for 35-40 minutes until tender.

Lightly toss the cooked squash with the oil, most all the grated cheese saving a little to sprinkle over the top, parsley, basil, salt and pepper. Place the seasoned squash back into the shells and sprinkle a bit of cheese over the top.

Chef Steve's Tip:
The key to this simple dish is using the best oil and Parmesan cheese. Look for Parmigiano Reggiano, it is one of the best. If you want to make your kitchen life a bit easier, you can pre-make these stuffed shells earlier in the day and heat them to order.