So since I have super demanding friends who will remain nameless (Liz Ortiz) and I was busy and missed recipe Monday … Here you go …….
This is my new favorite right now Spaghetti Squash and it’s in season.
How to prepare:
Cut it in half (lengthwise) or quarters. You don’t want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin. Bake rind side up in a baking dish with about an inch of water for 30 to 40 minutes at 375 F.
**You could put it in the microwave for 20 mins but its not as good.
Let cool for about 5-10 mins, hold with an oven mitt & separate strands by running a fork through in the “from stem to stern” direction.
Different ways to use:
– My favorite is to use it like pasta
– Put your favorite spaghetti sauce on it
– Chili on top
– Garlic & Butter (I am dairy free but you can put Parmesan on it)
– Butter & Brown Sugar (my moms favorite)
– Add feta Cheese, Kalamata Olives for a greek flair
– Mix in cilantro, cumin, garlic salt, and black beans – a little jack cheese for a Mexican spin
Its so versatile you can get super creative with it. Feel free to leave comments of your favorite way to make your spaghetti squash!!!
The other night I poured chili and cut up applegate hot dogs – A
I always see acorn squash in the store and never know what to do with it. I came across this recipe, what a brilliant idea
Stuffed Acorn Squash
1 acorn squash
1 tbsp olive oil plus more for brushing
1 green bell pepper
chopped 10-ish asparagus stalks chopped into bite-size pieces
1 cup chopped mushrooms
1 tbsp Jamaican curry powder
1 package (5 links) gluten-free chicken sausage
salt & pepper
How to make it
- Preheat oven to 425 degrees. Cut the acorn squash in half (be careful, and use a sharp knife) and scrape out the seeds.
- Brush a baking dish and both halves of the squash with olive oil. Sprinkle with a pinch of salt and fresh ground pepper. Place them rind side down in the dish and bake at 425 for 30-40 minutes, til flesh is tender.
- Meanwhile, heat 1 tbsp olive oil in a skillet or other high-walled pan. Halve and slice the sausages and toss them into the hot oil.
- Saute the sausage for a few minutes, stirring often, until browned. Remove with a slotted spoon and set aside.
- Add a little more oil to the pan if needed, and add the asparagus and peppers. Stir fry for a moment and then add a splash of water to deglaze the pan and get all the yummy brown bits from the sausage incorporated.
- Add a generous pinch of salt, the curry powder and stir til combined. You should get a gravy-like coating on the veggies. If it’s too watery, let it thicken for a bit but keep stirring so it doesn’t burn.
- Lower heat to medium-low and add the chopped mushrooms and the cooked sausage. Stir well to combine. Once the mushrooms soften a bit, put the lid on the pot and turn the heat off. Give it a taste – since the Jamaican curry is mild, you can add a few dashes of red pepper flakes for some heat if you want.
- Once the squash is finished cooking, fill each half with the sausage mixture and squeeze fresh lime juice over the top.