Fettuccine and Spaghetti... Get it?...
This "clever" idea mainly worked. The crunchy texture of spaghetti squash complemented the soft fettuccine well. And it looked good, too, even on our cheesy flowery plates!
The only problem was that some parts of the squash were horribly -- and i mean horribly -- bitter, even after an hour-and-a-half in the 350F+ oven! (Although, frankly, I am not sure that my oven is properly calibrated.) My recipe told me to put the whole squash, punctured in many places with a fork, into an oven for 1.5 hours; then, cut it in half, remove seeds, and serve the spaghetti-like flesh with butter, salt, and pepper.
Surrounding the squash on the plate, I placed the Fettuccine Alfredo (with extra mushrooms mixed in, I am afraid): after boiling the fettuccine according to the instructions on the box I prepared the sauce by melting butter, sauteeing onions and garlic, and adding half-and-half cream and parmegiano.
- fettucine
- 0.25 cup onions
- garlic, 2-4 cloves chopped
- 0.3 cup butter
- 1.5 cups half-and-half
- 1 cup parmegiano