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Hi, I'm Lori Schneider with Figs Catering in Austin, Texas. On behalf of today I am
going to show you how to bake a baked spaghetti squash casserole with sun dried tomatoes.
Okay so we've added our Rosemary to the bowl and we are going to go ahead and season our
mixture here. So I am going to add about a teaspoon of Kosher salt. You don't want to
add too much salt because remember we added the Parmesan Reggiano which is a very salty
cheese so go a little bit light on your salt. Next I am going to add some fresh ground black
pepper and with my whisk, I am going to go ahead and whisk it all together. That is what
your finished mixture will look like.