- Servings: 8
|1||Medium (2 To 2-1/2 Lb) Spaghetti Squash|
|Scant Tbsp Walnut Oil|
|Sea Salt & Ground White Pepper, to taste|
|1||Large Bunch Fresh Arugula Washed, patted dry, and chilled|
|4 oz||Blue Cheese, crumbled|
|¾ cup||Roughly Chopped Walnuts, toasted|
Wash squash and pierce through flesh to its center in several places with a chef's knife. To microwave: Place in microwave on a turntable and cook at high for 10 to 14 min or until tender when pierced with a knife. To cook in oven: Preheat to 350. Bake 45 min. to 1 hour or until tender when pierced with knife.
Split cooked squash in half lengthwise and let rest 10 min. until cool enough to handle. Remove seeds and gently scrape the strands of squash out of shell into a bowl. Sprinkle walnut oil over squash strands and toss lightly to distribute (add oil while squash is warm so it absorbs flavor). Lightly salt and pepper to taste (cheese will add salt as well).
Arrange arugula leaves on plates or a platter and gently mound squash in the center, fluffing with a fork. Sprinkle on crumbled blue cheese and toasted walnuts. Serve while still warm or at room temperature.
(Makes 8 first-course servings) Prep time: 30 min. Cooking Time 45 min to 1 hr (or 15 min. microwave)