:le Prado
i rgin Olive Oil
S28
with DHC Japanese Brown Sugar
Ingredients (serves 4)
1 spaghetti squash (4-5 lbs.)
2 tablespoons DHC Nunez de Prado Extra Virgin Olive Oil, divided
2 tablespoons DHC Japanese Brown Sugar
1 /2 cup ricotta cheese
1 /4 cup parmesan * cheese, shredded or grated
1 /4 cup parsley, chopped
2 tablespoons fresh thyme, chopped
1 /4 cup toasted hazelnuts, chopped
Dash of nutmeg
Salt and pepper to taste
* Parmigiano-Reggiano preferred
Directions
Preheat oven to 400 °.
Cut squash in half lengthwise and
remove seeds. Brush cut sides of
squash with 1 tablespoon olive oil
and sprinkle with brown sugar,
then salt and pepper to taste.
Place squash, cut side down, on
a rimmed baking sheet. Roast for
about 45 minutes or until tender.
Cool for about 10 minutes.
Scrape squash with a fork to remove
flesh in long spaghetti-like strands.
Place strands in a large bowl and
add remaining olive oil, plus ricotta,
parmesan, parsley, thyme, hazelnuts,
nutmeg, and salt and pepper. Toss
and serve immediately.
Japanese
Brown Sugar
7 oz. Net wt.
# 2360 $2.50
Japanese
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to ABOUT THE CHEF•
Laurel’s Catering makes all of their foe
from scratch, using the finest ingredie
available by exclusively working with
equally-committed butchers, bakers,,
produce vendors. While Laurel offers
diverse menu, she especially loves to
prepare California-Mediterranean cui!
Whether it’s a hearty roast tenderloin
a winter dinner, a light spring salad, o
“fall-off-the-bone” baby back ribs for ,
summer barbecue, they pledge to ma
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