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| Spaghetti Squash |
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| Crazy Cucumber |
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| Marigold |
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| Swiss Chard |
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| Comfrey |
Wednesday, September 4, 2013
Monday, September 2, 2013
Spaghetti Squash Authentica Recipe
CHALLENGE- TRY COOKING WITH A NEW INGREDIENT!
Have you ever seen one of these large squash in the grocery store about this time of year and thought, "What in the heck is that?" The next couple of months you will start to see more of these odd squash popping up on Farmers Market vendor tables next to the classics but you might be feeling that you just wouldn't know what to do with it if you took one home. Spaghetti squash alluded me for quite some time even after I became familiar with using other winter squash like Butternut, Acorn, Pumpkin and other heirloom varieties, my favorite is Red Kuri, because while most winter squash have a thick inner flesh that is hearty and creamy once baked, spaghetti squash has an intriguingly different texture and I wasn't quite sure how to use it best. Until....my housemate Kara left a dish she made with some spaghetti squash from the backyard sitting out on the counter for Reuben and I to sample. We were amazed!! It tasted like we were sitting at a fancy Italian restaurant eating a pasta dish made from a super authentic sauce that had been simmering for hours. I asked Kara for her recipe, which is rooted in the slow-cooked Marinara sauce passed down to her from her "real Italian mama". I modified the recipe a little bit and we enjoyed a delicious and garden fresh meal.
Remember- this is a great way to have fun experimenting with cooking new things! If something doesn't turn out alright, that is okay, maybe next time try something a little different or something a little more to your specific taste. My first attempt at this recipe I used a little too much oil (you can tell in the final pic), but it still tasted great and we enjoyed it anyway! Fall is a great time to spend experimenting with cooking new foods that you see popping up at your Farmers Market. Just because the summer is over, doesn't mean that you have to stop eating fresh foods from market, you just have to change with the seasons and start working Fall & Winter crops into your cooking rotation. Have fun!!
2 small or 1 large Spaghetti Squash
2-4 Peppers, diced (Bell, Anaheim, Poblano, Jalapeno, etc)
1 large or 2 small Onions, diced
5-6+ cloves of Garlic, crushed (This part is important- don't skimp)
4-6 cups of Tomatoes, chopped (I used a variety of heirloom & Cherry tomatoes from the garden but you can use whatever you have available. During the winter used canned tomatoes)
1/4 c. of each Basil & Oregano, chopped fine
Extra Virgin Olive Oil
Wash your spaghetti squash and cut in half, removing the seeds with a spoon. Place face down on a cookie sheet or baking dish and throw in a 400 degree oven. Pour a small amount of water into the bottom of your baking dish to help the squash steam. Let bake for 15-18 minutes until fork tender. Remove from oven and let cool.
In the meantime, pour enough oil into the skillet to completely coat the bottom in a thin layer. Add the garlic & the onion and simmer over low heat for 10 minutes. Chop the rest of the veggies. Add peppers & herbs. Let simmer 5-7 minutes. Add chopped tomatoes and continue to simmer on low heat for another 20 minutes. This dish is easy but does require a lot of simmering time to really extract the flavors from those garden fresh veggies.
Using a fork, scoop the flesh of the spaghetti squash into a dish. The flesh should come out in long, thin strips that resemble actual spaghetti pasta. If you over-bake your squash it might be a little mushy, but otherwise the texture of the squash should closely imitate real pasta. Add your squash pasta to your simmering medley of deliciousness and let heat through for 3-5 minutes. Garnish with a sprig of basil or oregano and serve with a Sweet Garden Salad- yum!
Have you ever seen one of these large squash in the grocery store about this time of year and thought, "What in the heck is that?" The next couple of months you will start to see more of these odd squash popping up on Farmers Market vendor tables next to the classics but you might be feeling that you just wouldn't know what to do with it if you took one home. Spaghetti squash alluded me for quite some time even after I became familiar with using other winter squash like Butternut, Acorn, Pumpkin and other heirloom varieties, my favorite is Red Kuri, because while most winter squash have a thick inner flesh that is hearty and creamy once baked, spaghetti squash has an intriguingly different texture and I wasn't quite sure how to use it best. Until....my housemate Kara left a dish she made with some spaghetti squash from the backyard sitting out on the counter for Reuben and I to sample. We were amazed!! It tasted like we were sitting at a fancy Italian restaurant eating a pasta dish made from a super authentic sauce that had been simmering for hours. I asked Kara for her recipe, which is rooted in the slow-cooked Marinara sauce passed down to her from her "real Italian mama". I modified the recipe a little bit and we enjoyed a delicious and garden fresh meal.Remember- this is a great way to have fun experimenting with cooking new things! If something doesn't turn out alright, that is okay, maybe next time try something a little different or something a little more to your specific taste. My first attempt at this recipe I used a little too much oil (you can tell in the final pic), but it still tasted great and we enjoyed it anyway! Fall is a great time to spend experimenting with cooking new foods that you see popping up at your Farmers Market. Just because the summer is over, doesn't mean that you have to stop eating fresh foods from market, you just have to change with the seasons and start working Fall & Winter crops into your cooking rotation. Have fun!!
2 small or 1 large Spaghetti Squash
2-4 Peppers, diced (Bell, Anaheim, Poblano, Jalapeno, etc)
1 large or 2 small Onions, diced
5-6+ cloves of Garlic, crushed (This part is important- don't skimp)
4-6 cups of Tomatoes, chopped (I used a variety of heirloom & Cherry tomatoes from the garden but you can use whatever you have available. During the winter used canned tomatoes)
1/4 c. of each Basil & Oregano, chopped fine
Extra Virgin Olive Oil
Wash your spaghetti squash and cut in half, removing the seeds with a spoon. Place face down on a cookie sheet or baking dish and throw in a 400 degree oven. Pour a small amount of water into the bottom of your baking dish to help the squash steam. Let bake for 15-18 minutes until fork tender. Remove from oven and let cool.
In the meantime, pour enough oil into the skillet to completely coat the bottom in a thin layer. Add the garlic & the onion and simmer over low heat for 10 minutes. Chop the rest of the veggies. Add peppers & herbs. Let simmer 5-7 minutes. Add chopped tomatoes and continue to simmer on low heat for another 20 minutes. This dish is easy but does require a lot of simmering time to really extract the flavors from those garden fresh veggies.
Using a fork, scoop the flesh of the spaghetti squash into a dish. The flesh should come out in long, thin strips that resemble actual spaghetti pasta. If you over-bake your squash it might be a little mushy, but otherwise the texture of the squash should closely imitate real pasta. Add your squash pasta to your simmering medley of deliciousness and let heat through for 3-5 minutes. Garnish with a sprig of basil or oregano and serve with a Sweet Garden Salad- yum!
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| Squash cut in half then seeded, ready to hit the oven |
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| You don't need this much oil |
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| Garden Fresh! |
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| Little Pear Tomatoes from the yard- so cute! |
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| Simmering into deliciousness! |
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| I love that you can see all the individual pieces coming together |
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| You can see the excess oil, but it ended up blending with the salad dressing really well! |
Sweet Garden Salad Recipe
I usually make a Savory or a Sweet Garden salad as an accompaniment to our dinner. Salads are certainly more easy to throw together when you have a garden in your backyard, but most healthy eaters will have enough yummy things in the pantry to throw something similar together on short notice.
4-5 c. Fresh Greens, chopped small (I used Chard & Broccoli Greens, but feel free to try spinach, beet greens, or kale)
1 c. Fresh Garden Herbs, left in whole leaves (whatever you prefer or have available, I use Basil)
2-3 TB Sprouts
1/2 -1 c, Fresh Fruit (I used peaches because that is what we have fresh right now, but you could use anything pears, apples, grapes, strawberries, etc.)
1/2 c, Pumpkin Seeds & Raisins, combined and soaked in warm water for 30 minutes (a delicious & nutritious addition to any salad, cookie, or granola! You could also substitute cranberries & sunflower seeds)
Your favorite dressing, use a balsamic vinaigrette or oil-based dressing instead of a sweet dressing since you already have a lot of sweetness w/ the fruit
Rinse all ingredients and toss together in a bowl with your favorite dressing. I used Maple Grove Farms of Vermont Fat-Free Wasabi Dijon and it was perfect!!
4-5 c. Fresh Greens, chopped small (I used Chard & Broccoli Greens, but feel free to try spinach, beet greens, or kale)
1 c. Fresh Garden Herbs, left in whole leaves (whatever you prefer or have available, I use Basil)
2-3 TB Sprouts
1/2 -1 c, Fresh Fruit (I used peaches because that is what we have fresh right now, but you could use anything pears, apples, grapes, strawberries, etc.)
1/2 c, Pumpkin Seeds & Raisins, combined and soaked in warm water for 30 minutes (a delicious & nutritious addition to any salad, cookie, or granola! You could also substitute cranberries & sunflower seeds)
Your favorite dressing, use a balsamic vinaigrette or oil-based dressing instead of a sweet dressing since you already have a lot of sweetness w/ the fruit
Rinse all ingredients and toss together in a bowl with your favorite dressing. I used Maple Grove Farms of Vermont Fat-Free Wasabi Dijon and it was perfect!!
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