Here’s a recipe for Mini Verrines à la Courge Spaghetti (mini spaghetti squash verrines)—a beautiful, light, and elegant appetizer that’s perfect for parties or a starter.
Ingredients (for 6–8 mini verrines)
- 1 small spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup ricotta cheese (or cream cheese for creamier texture)
- 2 tablespoons grated Parmesan
- 1 small garlic clove, minced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- Optional toppings: toasted pine nuts, fresh herbs, or small cherry tomatoes
Instructions
1. Cook the Spaghetti Squash
- Preheat oven to 200°C (400°F).
- Cut the squash in half lengthwise and remove seeds.
- Brush the inside with olive oil, season with salt and pepper.
- Place cut-side down on a baking tray and roast 30–40 minutes until tender.
- When done, use a fork to scrape out the strands—these resemble spaghetti.
2. Prepare the Cheese Mixture
- In a bowl, mix ricotta, Parmesan, minced garlic, thyme, salt, and pepper.
3. Assemble the Verrines
- Spoon a layer of spaghetti squash strands into the bottom of each mini glass or verrine.
- Add a layer of the cheese mixture.
- Repeat layers if your glasses are tall, finishing with a little cheese mixture on top.
4. Garnish
- Sprinkle with toasted pine nuts, fresh herbs, or a tiny cherry tomato for color.
5. Serve
- Serve warm or chilled, depending on preference.
- These mini verrines make a light, elegant appetizer for dinner parties or holiday meals.
💡 Tips & Variations
- Add a small drizzle of balsamic glaze for extra flavor.
- Mix in sautéed mushrooms or roasted peppers for more texture.
- Can be made a few hours in advance and refrigerated until serving.
If you want, I can give a version with a creamy pumpkin sauce and smoked salmon to make these mini verrines a bit more festive and gourmet.
Do you want me to do that?
