Rachael Ray: Melissa d’Arabian
Melissa d’Arabian was in the kitchen with Rachael Ray and Bob Harper to make a Thanksgiving Spaghetti Squash Recipe that is a perfect fall and winter casserole. Also look at her Spaghetti Squash Lasagna idea.
Rachael Ray: Melissa d’Arabaian Thanksgiving Spaghetti Squash Recipe Ingredients
This recipe contains “flavors that remind you of Thanksgiving,” Melissa told her kitchen helpers as they worked. Bob Harper agreed that garlic is good for you, and Rachael said she puts it in everything.
“Pasta doesn’t really taste like anything,” Bob Harper said. “That’s why I think spaghetti squash really works so well…. It’s all about the flavor that you’re putting in it.” Rachael Ray agreed that the vegetable makes a great fake-out recipe swap.
- 1 cooked Spaghetti Squash
- 1/4 cup fine chopped Onion
- 1/4 cup chopped Rosemary
- 1 cup chopped Parsley
- 2 tbsp Lemon Juice
- 1 tbsp Butter
- 1/2 cup chopped Sage
- 1 clove minced Garlic
- 1/4 cup grated Parmesan Cheese
- 1/4 cup toasted Pecans
- 1/3 cup Panko Breadcrumbs
- 1 tbsp Olive Oil (+ 1/3 cup)
- Salt & Pepper
Melissa d’Arabaian: Rachael Ray Thanksgiving Spaghetti Squash Recipe Directions
- Cut the cooked spaghetti squash in half. Discard seeds and scoop out the flesh into a bowl.
- Cook onion in 1 tbsp olive oil for around four minutes.
- Add in sage with garlic and rosemary, cooking about a minute until aromatic. Remove from pan and let cool.
- Combine parsley with 1/3 cup olive oil in a blender. Once cooled, add onion mixture, plus parmesan, pecans, and lemon juice. Pulse until roughly blended; salt and pepper.
- Melt butter and toast breadcrumbs in the saute pan drippings on medium high, for around two minutes.
- Toss squash with herb sauce and top with breadcrumbs to serve. (Or you could make a casserole by layering squash, sauce, and bread in a baking dish. Roast at 400 F for 10 minutes.)