Roasted Spaghetti Squash With Parmigiano Reggiano And Truffle Oil Food

ROASTED VIDALIA ONION SOUP WITH BLACK TRUFFLE OIL

Roasted Vidalia Onion Soup with Black Truffle Oil image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 tablespoon butter
4 shallots, sliced thick
6 garlic cloves, peeled
3 branches fresh thyme
6 Vidahlia onions, peeled
1 1/2 quarts chicken stock, or canned chicken broth
3 tablespoons cold unsalted butter, cut into bits
Salt and pepper to taste
Black Truffle Oil for flavoring

Steps:

In a Dutch oven or casserole set over moderate heat melt the butter. Add the shallots and cook, stirring, for 3 minutes. Add the garlic cloves, thyme, onions, chicken stock and salt and pepper, bring to a boil on top of the stove and cover with foil and lid. Transfer Dutch oven to a preheated 325 degree oven and cook for 4 hours. Discard thyme.
In a blender puree soup, in batches, adding butter, a little at a time, until incorporated. Return to pan and heat until hot. Correct seasoning. Ladle soup into soup bowls and drizzle with truffle oil.

HOW TO ROAST SPAGHETTI SQUASH

How to Roast Spaghetti Squash image

All you need is the squash, olive oil, and salt and pepper. Slicing crosswise into rings keeps the squash strands long and spaghetti-like.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h10m

Number Of Ingredients 3

Ingredients

1 spaghetti squash, sliced crosswise into 1-inch rings, seeds removed
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 400 degrees with racks in upper and lower thirds. Arrange squash slices on 2 wire racks set over rimmed baking sheets. Generously season each side with salt; let stand 20 minutes.
Pat each slice dry with a paper towel. Clean sheets and wipe dry; rearrange slices on them. Brush both sides with oil, season with pepper, and roast until caramelized and tender, about 40 minutes.
Peel skin away; separate strands into long "noodles." Cooked squash can be refrigerated in an airtight container up to 2 days.

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