After successfully conquering my first squash recipe with the acorn squash we got in our random produce crate, my next (& more difficult) task was to make the spaghetti squash. My mom used to make it when I was growing up, but I have to be honest - I never once tried it. I knew I didn't like squash so there was no point. (Yes, I still do have that belief about certain foods!) Sean isn't a squash fan either so this spaghetti squash needed to be flavorful and delicious for him to eat it too. I came up with something and we both ate it and enjoyed it, much to our surprise!
Ingredients:
1 spaghetti squash
olive oil, for roasting
1/2 large onion, diced
2-3 fresh tomatoes, cored, seeded and diced
2 cloves garlic
2 T fresh basil
1 small can of sliced black olives
2 oz feta cheese
Directions:
Start by roasting the spaghetti squash. Preheat the oven to 400 degrees F. Cut the squash in half, lengthwise. Scoop out the seeds and pulp. Drizzle it with olive oil, and sprinkle with salt and pepper. Place the squash face-side down on a baking sheet and roast it in the oven for about 45 minutes, or until the inside of the squash is completely fork tender. (It could be more or less time depending on the size of the squash) Here's what ours looked like after being roasted.
Let it cool off slightly before scraping the "noodles" out from the squash. Meanwhile, begin the sauce.
Heat 1 T oil in a medium skillet over medium heat. When it is hot, add the onion and saute for several minutes until softened. Sprinkle some salt and pepper in to bring out the flavor. Then add garlic. Cook for one more minute, and add tomatoes. Continue cooking for 3-4 more minutes.
When the squash is cool enough to handle, you can scrape out the flesh with a fork, careful not to break the strands so they appear like noodles.
Place the squash in a large bowl. Add the tomato-onion mixture, olives (drained from the can), and fresh chopped basil. Stir to combine. Top with crumbled feta and enjoy.
*As a note, if you've never eaten this squash before, the texture is a bit crunchier than actual noodles. But it has a relatively mild flavor so don't be intimidated like I was for so many years! It's also a very healthy way to avoid carbs.
After receiving a fall mixed produce crate from our local organic delivery service (another Groupon deal) we were left with a cornucopia of root vegetables and squash. Acorn squash and spaghetti squash to be specific. Squash is one of those things I've never really liked and it was a challenge to come up with ways to cook it so that I would actually eat it. The first attack: acorn squash, along with trying to use up as much of the other random vegetables as possible (small potatoes, beets, turnips, onion)
I decided on making a vegetable curry, roasting the squash and root vegetables. The squash was pureed to thicken the curry, and the other vegetables were simply added once they were done. It made for a warm & delicious fall dinner, as well as super healthy and vegetarian. The purple beets & yellow squash combination turn the curry a beautiful bright red color, hence the dish's title.
Ingredients:
- 1 small acorn squash (butternut squash or pumpkin would work too)
- 1 large beet
- 1 large Potato or two medium
- 1 turnip (optional)
- 2 carrots, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can garbanzo beans
- 1 1/2 cups chicken broth (or vegetable broth)
- 1 tablespoon yellow curry powder
- 1 tablespoon red curry paste (or use more yellow curry powder)
- 1/2 teaspoon cayenne pepper (more or less to taste)
- olive oil
- handful of chopped fresh parsley
- 1 tablespoon fresh lemon juice (I used apple cider vinegar but lemon juice is ideal)
- fresh basil & roasted sunflower seeds as garnish
Directions:
Heat oven to 375 degrees F
Start by roasting the acorn squash. Halve it, scoop out the seeds & pulp, brush the inside with oil and place face-side down on a baking sheet. Bake for 35-40 minutes or until the inside is completely fork tender. Before and after roasting shots below.
Next, peel and cube the beet, potato, and turnip (if using). Mix with olive oil, salt, and pepper in a large bowl. Spread evenly onto a baking sheet or dish, and place in the oven for about 30 minutes, or until tender.
While the vegetables are roasting... Heat 2 T oil over medium heat. Add the red curry paste and stir quickly (it splatters) to infuse the oil with the curry flavor.
Next, add the carrots and sautee for 3-4 minutes. (Some of the curry paste stuck to the bottom of my pan, so I had to deglaze with a few tablespoons of broth so it wouldn't burn. This may or may not happen depending on your pan.) Then add the chopped onion, and continue to sautee until the onions soften, about 10 minutes. Next add the garlic and cook for 2 more minutes.
Pour 1 cup broth into the pan, along with the yellow curry powder and cayenne pepper.
Bring to a simmer, add the garbanzo beans, and cook on low for 10-15 minutes, or until you are ready to add the squash.
When the acorn squash is done, scoop out the flesh. Combine this with 1/2 cup broth and blend. (Immersion blender or food processor will work) Stir this mixture into the curry and continue to simmer over low heat.
When the other vegetables are done roasting, remove them from the oven and stir into the curry mixture.
Add chopped parsley and lemon juice, stirring to combine.
Serve over rice, sprinkle chopped fresh basil and sunflower seeds on top.
If you're interested in the second squash recipe, check out our spaghetti squash side dish with tomato, black olives & feta cheese.
