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Baked Boursin Spaghetti Squash
A veggie-fied version of your favorite ooey-gooey pasta, with a garlic-herb cheese favorite.
Mains
Your favorite summer dinner is here. Crisp romaine and cooked pasta make for a perfect cold salad on those hot sunny days.
Servings: 4-6
Time: 45 mins
For dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor or blender and blend until combined well. With the processor still on, stream in the olive oil until creamy. (Store any extra sealed in the fridge for 3-4 days; stir before using.)
Heat butter in a skillet over medium heat. Add bread, and pinch of salt. Cook, tossing often, until they are browned and crisped.
Toss lettuce in a large bowl with pinch of salt and pepper. Drizzle with a few tablespoons of dressing; add grated parmesan and toss well to coat. Add cooked pasta and toss, adding more dressing to taste, until it's well-coated.
Top with the shaved parmesan and the sourdough croutons.
A veggie-fied version of your favorite ooey-gooey pasta, with a garlic-herb cheese favorite.
Homemade ice cream, without the fuss. Just six ingredients -- but don't be shy about adding your own mix-ins!
A light, fresh pasta dish that is perfect for ready-made ravioli (or your favorite noodle).