Spaghetti Squash
Jeff McInnis and Janine Booth, Root & Bone NYC
Serves 4
1 spaghetti squash
¼ cup cream
1 tsp butter
0.25 oz crushed toasted hazelnut
1 tsp grated Parmesan
1sprig thyme
1 tsp ricotta cheese (room temperature)
1 egg
White Vinegar
Pinch of salt and pepper
Preheat the oven to 375 degrees. Cut the squash and half lengthwise. Drizzle with olive oil and season with salt and pepper. Sprinkle the squash halves with the thyme and then wrap…
Root & Bone’s Squash Spaghetti
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