This crostini is healthy and delicious!
Mario Batali's Spaghetti Squash with Soft Herbs and Robiola Crostini
- 2 small spaghetti squash (about 2 1/4 pounds each)
- 4 tablespoon (1/2 stick) unsalted butter
- 1 tablespoon extra virgin olive oil
- 6 ounce fresh soft Robiola cut into 1/2-inch cubes (may sub cream cheese)
- 2 tablespoon finely chopped fresh basil
- 2 tablespoon finely chopped fresh chives
- 2 tablespoon finely chopped scallions
- 2 tablespoon finely chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 10 small pieces grilled bread or crostini
- Preheat the oven to 375 degrees.
- Using a sharp knife, cut each squash in half lengthwise. Place them, cut side down, in a large baking dish. Add enough water to reach ½ inch up the sides of the dish, and cover with aluminum foil. Bake for 30-45 minutes, or until the squash is easily pierced with a paring knife.
- Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove and discard the seeds. Using a fork, gently pull the strands of the squash away from the peel, and place the squash strands in a mixing bowl.
- In a 14-inch skillet, heat the butter over medium-high heat until it is foaming. Then add the Robiola and stir to melt. Add the spaghetti squash, herbs, and salt and pepper, and toss thoroughly but gently to heat and combine.
- Spread on grilled bread or crostini. Serve immediately or at room temperature.