Spaghetti Squash with Garlic White Wine Reduction

submitted by Vicryl Contessa

• 1 Large Spaghetti Squash
• 3-4 Cloves Garlic, Minced
• 1 Stick Unsalted Butter
• 8oz White Wine
• 1 Bunch Italian Flat-Leaf Parsley Rough Chopped
• Salt, Pepper, Crushed Red Pepper Flakes to Taste
• Parmigiano-Reggiano, shredded

Preheat Over to 350F.  Cut the Spaghetti Squash in half lengthwise, remove seeds, brush with olive oil, and bake for 1 hour.

In a large sauté pan, melt the butter and sauté the garlic until it starts to brown. Add white wine, and let that simmer before adding the Italian flat leaf parsley. Don’t let the parsley wilt too much or it will get mushy. Season liberally with salt, pepper, and crushed red pepper flake. Scoop spaghetti squash into the pan, and fold into the sauce. Add Parmigiano and mix in throughout, or sprinkle on top each serving once plated.

Prep Time:15

Cooking Time:75 minutes

Total: 90 minutes

Serves 4-5