Stripetti Squash with Sundried Tomatoes
I finally got around to roasting up the stripetti squash that came with my first bin from Organivores. A stripetti squash is a cross between a spaghetti squash and a delicata squash (apparently). In my opinion, the taste and texture are pretty much the same as a spaghetti squash so I cooked it the same way.
- 1 stripetti squash
- 1 small onion, diced
- 2 cloves garlic, diced
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1/2 tsp fine herbs (or thyme)
- 1 tsp rosemary rock salt
- 5 sundried tomatoes packed in oil, cut into strips and then diced
- Fresh ground pepper to taste
- Preheat oven to 375F.
- Poke a couple holes in the squash with a meat fork and put it on a baking sheet lined with parchment paper.
- Roast for 60 minutes or until you can easily insert a knife.
- Let cool until you can handle it easily.
- Cut the stripetti squash in half and carefully scoop out the seeds.
- Using a fork, scrape the flesh out into a large bowl. If the stripetti squash is cooked enough it should come away easily in short strands. If it doesn’t, you need to pop it back in the oven for a bit or microwave it.
- Toss with the butter and set aside.
- Heat olive oil in a big frying pan.
- Add the onions and garlic and saute until fragrant (this won’t take long).
- Add the squash and toss the works together.
- Add the herbs and rock salt and toss.
- Add the diced sundried tomatoes.
- Give it a good grind of fresh pepper.
- Correct the salt to taste.
Serves 6 as a side dish.