Video Transcript

Hi, I'm Lori Schneider with Figs Catering in Austin, Texas. On behalf of Expert Village, today we are going to show you how to make a baked spaghetti squash casserole with sun dried tomatoes. So our last few ingredients we are going to go ahead and add to our cream mixture and I am going to start that with some very fresh Rosemary. So I've got about one sprig of Rosemary and I am going to remove the leaves of the Rosemary by holding the top and just simply pulling down. I got a little bit of stems in there so I am going to make sure I get that off. You don't want to eat the stems. The stems are very woody and not a pleasant taste. They are very bitter. I've got some loose ones up here so I am just going to go ahead and pull them off. Okay so next I am going to take my knife and run through the Rosemary and cut it into smaller pieces and I like cutting Rosemary into smaller pieces because I like the flavor of the Rosemary to be throughout the dish. Sometimes the larger pieces can be a little bitter after they have been cooked for a while so that is why I prefer to do it this way. Alright so I've got some really nice hooped Rosemary and add it to by cream and egg mixture an I am going to mix those two together. So if you don't like Rosemary, don't worry about it. You can add in any other herb that you like, whatever you like. You can add in Thymes, Basil, Parsley so don't feel like you have to use Rosemary.