1 2 1/2-lb Stripetti*, halved lengthwise
1 tablespoon olive oil
1 tablespoon butter
1 small onion, small dice
5 leaves sage, chiffonade
1/3 cup grated romano cheese
freshly ground black pepper
Preheat oven to 350. Line a baking sheet with parchment paper. Scoop out the seeds and discard. Place the squash cut side down on the parchment. Bake for 30 minutes or until the skin is easily pierced with a fork. Scoop out the insides. Set aside.
Heat the oil and butter in a large skillet. Cook the onion until the onion is soft and translucent, about 5 minutes. Add the sage, squash, salt and pepper and cook, stirring occasionally, until warmed through and all ingredients are evenly distributed. Remove from heat. Stir in cheese. Serve immediately.
*Stripetti is a cross between delicata squash and spaghetti squash which has thinner, milder strands than typical yellow spaghetti squash. Regular spaghetti squash can be substituted.
I probably sound like a broken record but I am still really enjoying my weekly produce box. I get a good variety of vegetables and fruit and I have a lot of fun trying to think of ways to use it all up! Sometimes I am surprised, like when my turnip was pink inside or when instead of regular spaghetti squash I got Stripetti. I ended up liking it even more than regular spaghetti squash. I hope it makes it into the box again. I kept it simple and just tossed with with some sage and romano cheese. So good!