Recipes in this category: Parmesan Garlic Sautéed Mushrooms Spaghetti Squash with Parmesan Garlic Butter Spaghetti Squash with Cinnamon Molasses Butter

Parmesan Garlic Sautéed Mushrooms

preparation time: 5 minutes
cook time: 5 minutes
yield: 4 servings  

Ingredients

8 ounces mushrooms quartered
2 ounces Parmesan Garlic Gourmet Butter
2 ounces dry white wine
pinch of salt and pepper

Preparation

• Heat the butter and white wine together in a twelve - inch skillet over moderately high heat.
• Add mushrooms and cook for about 5 minutes, stirring occasionally.
• Add a pinch of salt and pepper to taste.
• Serve mushrooms while they are still warm as an appetizer or with your favorite choice of entrée.

print this recipe

 

 

Spaghetti Squash with Parmesan Garlic Butter

preparation time: 5 minutes
cook time: 30 minutes
yield: 6 servings

Ingredients

1- spaghetti squash (about 3 lbs.)
4 ounces Parmesan Garlic Gourmet Butter (softened to room temperature)
¼ teaspoon sea salt

Preparation

• Preheat oven to 350 degrees. Lightly grease a baking sheet.
• Cut squash in half. Scoop out the seeds and place squash halves cut side down onto prepared baking sheet.
• Bake 30 minutes in oven, or until a sharp knife can be inserted with little resistance.
• Remove squash from oven. Let cool long enough to be handled easily.
• Use a fork to scoop the stringy pulp from the squash, and place it into a medium bowl.
• Toss the butter and salt with the warm squash.
• Serve while it is still warm.
• Garnish each serving with a sprinkle of freshly grated parmesan cheese and finely chopped parsley.

 

print this recipe

 

Spaghetti Squash with Cinnamon Molasses Butter

preparation time: 5 minutes
cook time: 30 minutes
yield: 6 servings

Ingredients

1- spaghetti squash (about 3 lbs.)
4 ounces Cinnamon Molasses Gourmet Butter (softened to room temperature)
¼ teaspoon sea salt

Preparation

• Preheat oven to 350 degrees. Lightly grease a baking sheet.
• Cut squash in half. Scoop out the seeds and place squash halves cut side down onto prepared baking sheet.
• Bake 30 minutes in oven, or until a sharp knife can be inserted with little resistance.
• Remove squash from oven. Let cool long enough to be handled easily.
• Use a fork to scoop the stringy pulp from the squash, and place it into a medium bowl.
• Toss the butter and salt with the warm squash.
• Serve while it is still warm. Garnish each serving with a sprinkle of cinnamon.

 

print this recipe