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Spaghetti Squash and Roasted Vegetables

January 19, 2014 - Written by Diana

Spaghetti Squash with Roasted Vegetables ~ Cookerati

 

 

 

 

 

I like spaghetti squash, it’s one of my favorite vegetables, but I’m not a fan of covering up it’s flavor and texture with spaghetti sauce.  To me, it’s not a replacement for spaghetti, it just mimics the texture but it’s so great tasting and yet low carb. When Filippo Berio sent me samples of Olive Oil, I ran to my cold food storage area (aka the unheated basement), and brought up the spaghetti squash. Squash is a great long storing vegetable, so for us right now this dish is very seasonal and from the local farm market.

My son assisted me in cooking this day. I was covering for someone on vacation all week, so I appreciated his help. Funny note: in my directions I told my son to cut the squash in half – which he did – staight across instead of lengthwise. He scooped it out to look like a bowl. Along with the squash, he roasted turip, carrots fennel and onion, all found in our marketbag. When I came home and checked on everything, we recut the squash lengthwise si it cooked more evenly.

After we removed the vegetables from the oven and let cool just enough to handle, we scraped the squash fibers out to look like spahetti, then sliced the other veggies snd tossed. For a little lightness we added fresh parsley and cut up some pea shoots and tossed along with the juice of a lemon.

PS – don’t forget to enter the giveaway…  Filippo Berio Giveaway

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Cold Spaghetti Squash Salad

June 20, 2012 - Written by Diana

Squash in general is long storing, and can make it through to the beginning of the next summer, though when they get iffy, just throw them into the composter.  If you have any left in your kitchen or storage cellar,  use it soon because it’s probably going to be quickly on  it’s way out.  Check the skin to make sure it isn’t moldy, bruised or broken before using.  Spaghetti squash should be halved, the seeds scooped out and then drizzled with a little olive oil.  You can use the microwave, the toaster oven or the oven to cook the spaghetti squash.  I use a glass pan, which works out perfectly.

Spaghetti squash is really tasty, but I’ve figured out lately that cold spaghetti squash makes a nice base for a salad. After cooking, scrape the squash out of the skin, throw in a few more fresh chopped up veggies, a little vinaigrette and put in the fridge to cool down.  Any squash leftover can be frozen in serving size portions for another day.  I’ve even used my spaghetti squash as an ingredient in a green salad.

In this salad, I used my Sea Bean Salad (or Salicornia) plus some fresh sugar snap peas.  Sugar snaps have a really sweet pod, so you can eat them whole, or in this case slice them in half or thirds and toss with the salad.  I used lime and olive oil as a dressing along with a little smashed garlic, salt and pepper.  In the photo it looks like mostly squash, but the beans and peas kept dropping to the bottom of the bowl.  On the plate however, they were better situated and very tasty.

 

Cold Spaghetti Squash Salad
 
Prep time
Cook time
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Spaghetti squash salad with fresh sugar snap peas, sea beans (salicornia) and a refreshing splash of lime and olive oil dressing.
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • 1 smashed/chopped garlic
  • Juice of one lime plus zest
  • 2 tbs olive oil
  • salt & pepper to taste
  • 1 smashed/chopped garlic
  • Juice of one lime plus zest
  • 2 tbs olive oil
  • salt & pepper to taste
  • 1 spaghetti squash seeded
  • 1 lb of sea beans rinsed
  • 1 cup sugar snap peas
Instructions
  1. Cook the spaghetti squash - in the microwave until it scrapes easily or roast in the oven, but don't over cook.
  2. Drop the sea beans in to a small pot of boiling water and simmer for about 1 to 2 minutes.
  3. Rinse and clip the rough ends off the sugar snap peas and slice into half or thirds.
  4. Scrape the "spaghetti" into a serving bowl.
  5. Rinse the sea beans and add to the serving bowl along with the sugar snap peas.
  6. Whisk together the dressing ingredients and pour over the salad in the serving bowl and toss.

 

Swiss Chard, Spaghetti Squash, Chicken and Mushrooms in a Maple Basalmic Vinaigrette

March 14, 2012 - Written by Diana

Yeah, Yeah, I know, the name is too darn long, but what should I leave out?  Look at the photo, the whole thing is pretty and leaving anyone of those things out would make a not so interesting meal – visually and tastefully (flavorfully?).  I still have spaghetti squash in my cold basement, but I fear it won’t last long since it’s been so warm and we need to work it in to our recipes since winter is quickly coming to an end.  Chard has been regularly showing up in our Weekly Market Bag along with mushrooms less frequently.  I thought this meal, stacked  and then drizzled with a maple basalmic vinaigrette would be really delicious, and it was.  The maple sweetness took the bite off the vinaigrette and the vinegar cut the sweetness a little.

I had plenty of spaghetti squash leftover, as well as chicken and chard (that I hadn’t covered in vinaigrette).  My second meal of the week I added pasta and pesto  and my third meal of the week I took the pasta dish and placed a cheese sauce over top and baked it – plus added a few more veggies like tomatoes and peppers.  No photos of those, but I have to say it was a applewood cheese sauce and it was terrific.  When there are only three of you, leftovers can go a long way.

I roasted the spaghetti squash with a little olive oil, sauteed the chard with onions and a little garlic – chop the stems and throw them in also, it’s all good.  I sauteed the mushrooms and (leftover) roasted chicken in a little butter to soften and then topped the whole thing with a Maple Basalmic Vinaigrette.  The sauce was soooooo good.

Swiss Chard, Spaghetti Squash, Chicken and Mushrooms in a Maple Basalmic Vinaigrette
 
Prep time
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A really great tasting dish with spaghetti squash, swiss chard, chicken and mushrooms. Topped with a Maple Basalmic Vinaigrette.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • Spaghetti Squash
  • Olive Oil
  • small handful of Swiss Chard
  • ½ onion
  • 1 clove garlic
  • 3 tbs butter
  • Crimini Mushrooms
  • Roasted chicken
  • ½ cup Basalmic vinegar
  • Maple Syrup
Instructions
  1. Split spaghetti squash, and scoop out, drizzle half with olive oil and roast in oven until squash comes off easily with a fork in spaghetti like strands.
  2. Chop chard, onions, galic and chard stems and saute in two tbs of olive oil until onions are translucent.
  3. In a separate pan, melt butter, then saute mushrooms and chicken until mushrooms soften.
  4. For vinaigrette:
  5. Melt 2 tbs butter in small pot or pan, add vinegar and stir, then slowly drizzle in maple syrup just until the vinegar bite is mellowed.
  6. Stack the chard mixture, the spaghetti squash and the mushrooms and Chicken on plate and drizzle with vinaigrette.
Notes
Takes an hour because the squash takes a while for the squash to soften. Otherwise, it's a quick dish.