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January 17, 2021 1 Comment
1 spaghetti squash halved
2 cloves minced garlic
1 Tbsp chopped parsley
3 Tbsp Gindo's Jalapeno Poblano
1/2 C chopped yellow onion
2 C chopped mushrooms
2 Tbsp clarified butter, unsalted butter or olive oil
1 C four cheese blend
Salt & pepper to taste
1. Preheat oven to 400º. Halve and remove seeds from squash. Brush 1 Tbsp softened clarified or unsalted butter on each half, then brush 1 Tbsp of Gindo's Jalapeno Poblano on each half. Dust with salt and pepper and lay face down on baking sheet and bake for 40 minutes.
2. Heat remaining Tbsp of butter over med high heat add onion and saute for 2-3 minutes, add garlic and saute until fragrant (2 minutes). Add parsley and 2 Tbsp of Gindo's and reduce for 5 minutes. Add mushrooms, salt and pepper and saute for 10 minutes. Remove from heat, cover and let sit.
3. Remove squash and flip over. Add 1/2 C of cheese to each half and bake for an additional 10 minutes. Remove from oven, add mushroom saute to each half. Toss together with forks and enjoy!
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