Spaghetti Squash Primavera

Spaghetti squash is a wonderful vegetable, it keeps well, kids will eat it, and it is versatile. A colleague gave me a squash late last week that he had harvested in September. I saved it for tonight.

Primavera means spring, so I thought we'd have a little fun, a play on Pasta Primavera using the squash instead of noodles.

You can use any fresh vegetables you have on hand. Vegetables that can retain some crispness when cooked are best.

Ingredients:
1 medium spaghetti squash
1 carrot cut into match sticks
1/2 onion, cut in half and sliced
1-2 cups cauliflower florets
1/2  cup greenbeans
2-3 cloves garlic sliced
sweet peppers sliced
2 Tbs olive oil divided
salt and pepper
water

Stab the squash 4 -5 times carefully, place on a plate and microwave for 10-12 minutes on high. Alternatively you could oven roast it for an hour, or steam it. I choose the microwave because it is fast.

Meanwhile.....

Heat pan over medium high heat, add 1 tbs olive oil and garlic. Cook and stir until fragrant.

Add the other vegetables, longer cooking ones first, in this case I added the carrots and cauliflower, and a generous pinch of salt.

Add a splash of water if needed to gently steam / saute them until tender crisp. Turn heat down to low.

When squash is done, let it rest for about 5 minutes, then using an oven mitt (it will still be very hot) to hold it, cut squash lengthwise.

Scoop out the seeds, - you can let them cool and roast them just like pumpkin seeds if you choose. Use a fork and scrape out the flesh. It comes out in strands that give it its name.

Turn the heat under the pan back up, add the remaining oil  and squash;

Toss to coat and mix with the other vegetables. Cook for a few minutes until squash is tender crisp. Again, if needed, add a splash of water to steam / saute the vegetables. Check seasoning and adjust salt and pepper as needed.

Plate squash and other vegetable. Finish with some fresh grated cheese, I used the Pecorino Romano that I have on hand. Parmesan would work just fine.

Until next time, Eat Well & Keep Digging.


The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener

Roasted Butternut Squash with Tagliatelle

I've got an acorn squash that we harvested back in September whose time has come.  I like roasted butternut squash and I like pasta.  I figure I'll combine the two.

Ingredients:
1 medium butternut squash, peeled, seeded and cubed - about 3 cups
1 & 1/2 tbs olive oil (put it in a small bowl you won't use it all at once)
1 tbs brown sugar
1/2 tsp salt
1/4 tsp white pepper
8 oz thinly sliced red onion (about 1 medium)
3/4 tsp dried rubbed sage (or 1 tbs fresh minced, or a chiffonade might be nice)
1 oz grated fresh Parmesan - about a 1/4 cup
4 oz uncooked tagliatelle or linguine or pappardelle

Directions:
Preheat oven to 450F

Put squash, brown sugar, 2.5 tsp of olive oil, salt, pepper, and red onions on a cookie sheet with sides.

Toss together well.

Bake in oven  about 25 minutes or until tender. Remove from oven Sprinkle with sage and combine.

While squash roasts in the oven, cook pasta acoording to the package directions . Drain, put in bowl, Toss with remaining oil.

Plate and top with  roasted squash mixture. Sprinkle with grated Parmesan

Until Next Time, Eat Well & Keep Digging!



The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener

First Acorn Squash of the Season makes it to the plate

Acorn squash is a winter squash, no, it doesn't grow in the winter, rather it can keep all winter long if stored properly.  Last weekend we harvested some of the first squash of the year. I checked it and a sugary liquid was coming off of it. Rather than waiting, I decided to prepare it simply.

Sometimes simple is the most satisfying.

Ingredients:
1 small acorn squash
1 tbs butter
pinch of salt

Pretty, isn't it?

Cut it in half, scoop out seeds the carefully cut into sections following the ribs.

Here comes a quick cheat. At this point you could steam it, or even bake it in an oven. I'm hungry NOW.

Into the microwave (gasp!) for 5 minutes.

Meanwhile heat a pan over medium high heat, add butter melt swirling often, add steamed squash.

Cook for  8- 10 minutes until it is browned and crispy on the outside tender and moist on the inside.
A pinch of salt and serve.

Simple is good.

Until next time, Eat Well & Keep Digging!


The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener