I get it. Not everyone likes vegetables. (Try convincing my husband to eat squash or cooked carrots.) However, I love squash, especially spaghetti squash because it's so easy to prepare. I decided to dress it up a little and created Roasted Spaghetti Squash with Garlic, Bacon, and Parm that I grated using the Harold Import Co.'s Blossom Choco.Nut.Cheese. Grater.
- 1 - 4lb Spaghetti Squash
- 2 TBSP - Salted Butter (You can substitute with EOO if preferred.)
- 3 - Garlic Cloves Minced
- 4 to 5 Slices Bacon (Cooked and chopped)
- 1/2 Cup - Freshly Grated Parmesan Cheese
- Salt & Pepper to Taste
- Preheat oven to 375°F. Grease baking sheet lightly with butter.
- Cut off stem end of squash, and then cut lengthwise. Remove all seeds and stringy parts.
- Place face down on baking sheet and cook 25 minutes or so until a fork can be inserted easily into the fleshy part. Once done, remove from baking sheet and allow to cool.
- Shred squash flesh with fork into a separate bowl.
- Saute minced garlic in 2 TBSP of salted butter (or EOO) for approximately 1-2 minutes. Add squash and reduce to low and allow to reheat and incorporate the garlic and butter.
- Add minced bacon while reserving some for garnish.
- Add grated Parmesan cheese reserving some for garnish.
- Add salt and pepper to taste.
- Remove, garnish, and serve hot.
The Blogger Recipe Challenge was sponsored by Harold Import Co. for the month of October. (Obviously I'm a little behind on this.) We were each given a Blossom Choco.Nut.Cheese. Grater to use with our oven month recipes. It took me awhile to figure out what I wanted to use it for. We don't typically keep chocolate or nuts in the house, and most of the time we purchase softer cheeses. But, one afternoon I got hungry and did some digging as usually and came up with the recipe posted above. And guess what? I happened to have a wedge of fresh Parmesan cheese stuffed away in the back of my fridge. Suh-weet!
"Take the next step in the kitchen gadgetry: Blossom Choco.Nut.Cheese grater. Our patented grating disc and plunger do the dirty work for you, so you're free to get creative and add exciting flavor to all your meals." ~ Blossom
This is one of those gadgets where I really needed to read the directions, but once I did, I realized it wasn't quite as difficult as I thought it seemed. Once you get the plunger up to the top and attached to the lid, just open it, add in your ingredients you want to grate, and then remove the lid. Grating is as easy as twisting so the plunger pushes the cheese/nuts/chocolate down and through the grater.
I loved how easy it was to use, and best of all, I didn't scrape my knuckles like I usually manage to do, AND all of the cheese was grated. There weren't any tiny pieces left that you can't typically grate due to the fear of losing a finger nail or the tips of your fingers. Nobody wants bloody cheese.... or nail bits. Ew.
The grater completely disassembles for easy cleaning. There are 5 parts to the core unit, so thankfully there was a set of directions on how to take it apart, and how to put it back together. Unfortunately this isn't exactly dishwasher safe, so it's best to hand wash. Then again... with such small parts, I don't think you'd want to put it through the dishwasher.
Overall this is a pretty neat gadget, and I'm glad to have it in my kitchen. I finished grating up the rest of the Parmesan cheese and I'm just storing it in my fridge for when we're ready to use it. It's super simple to figure out and definitely saves your arms from all of that hand grating and finger tips. It's also pretty small, so finding a place to store one more kitchen goodie shouldn't be difficult.
Make sure you check out HIC on Facebook too!
I received the above mentioned product free of charge from HIC in order to facilitate this review. All opinions are 100% mine. See Disclosure Policy.
- May: Meatless Challenge – Roasted Spaghetti Squash with Roasted Garlic Curried Shrimp
- April: Canning Challenge – Roasted Butternut Squash Soup Recipe + Ozeri Serafino Artisan Series Double Wall Glasses Review
- March: Green Challenge – Zucchini, Bacon & Blue Cheese Soup Recipe
- Baked Macaroni & Cheese with Bacon – Recipe
- March: Green Challenge – Vegetable Rotini in Garlic Butter Sauce with Summer Squash