Parmesan and parsley reminds me of my mom :). She used to make me mac and cheese every day. By every day I mean every day from preschool through high school. I take that back, she didn’t make it every day. It’s one of the first things she taught me to cook when I was seven years old so she didn’t have to do it ev-er-y-day. And I’ll get into that recipe more someday, but for now I bring it up because every once in a while I’d want it just a liiittle bit different. So she’d boil the pasta, drain it, then drizzle it with a little olive oil, some dried parsley and some fresh parmesan. That’s it. It’s one of those simple dishes or flavors that now always reminds me of home, my mom, our kitchen, and my childhood.
So the other day when I made the Creamy Chicken Marsala, I was thinking of this simple and delicious parmesan/parsley pasta my mom created. We wanted a veggie so I whipped up this recipe here. Big hit! Simple and delicious.
- 1 small spaghetti squash (mine made 3 cups cooked)
- 3 tablespoons butter
- ⅓ cup parmesan cheese (shredded or grated)
- ¼ cup fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- Preheat the oven to 400 F. Slice the spaghetti squash in half. Place on a baking sheet or in a baking dish, cut side up. Cook for 1 hour.
- When squash is cool enough to handle, use a fork and remove the stringy flesh, placing it into a large bowl. Add the butter (the squash should be warm enough to melt it), parmesan, parsley, salt and pepper. Combine well and serve!
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