Saturday, September 14, 2013

Spaghetti Squash Primavera


I love spaghetti squash! It's delicious, healthy and a good substitute for pasta. In general, squash are divided into two categories: winter and summer squash. Summer squash have thin, edible skins and soft seeds - members of this family are zucchini and patty pan squash.

Winter squash grow in warm weather, but get their name because they can be stored through the winter. This family of squash have hard, thick skins and hard seeds. Examples of winter squash include acorn squash, butternut squash, pumpkins and - the star of this recipe - spaghetti squash.

Spaghetti Squash Primavera

(Yields 4 servings)

Ingredients:

  • 1/2 large spaghetti squash (or one medium-small squash)
  • 2 shallots, chopped
  • 4-5 garlic cloves, minced
  • 10 oz. button mushrooms, sliced
  • 1 cup frozen peas
  • 2 tomatoes, diced
  • 2 1/3 cup chicken broth (to make a vegetarian dish - use vegetable broth or water)
  • 4+ Tbsp. Parmesan cheese
  • Salt and pepper to taste

Directions:
  1. Preheat oven to 350°F
  2. Cut your squash in half. This is not an easy task - be careful and please don't cut your fingers!
  3. Clean out the squash - remove all the seeds and stringy bits around the seeds (just like when you carve a pumpkin)
  4. Place the spaghetti squash with cut sides down on a baking sheet. Place baking sheet in the oven and pour some water on the baking sheet. The water will steam and cook the spaghetti squash.
    **The reason you add the water after you put the baking sheet in the oven is so you won't spill the water while carrying your baking sheet to the oven!
  5. Cook spaghetti squash until a sharp knife can be inserted into the squash flesh with only a little resistance, about 30-50 minutes. My squash cooked in 45 minutes.
    **Two things to remember: 1. The larger the squash and the thicker the flesh, the longer it will take to cook and 2. You can always cook your squash longer if necessary, but you cannot undo an overcooked squash. I recommend cooking the squash for 25-30 minutes, then checking the squash every 5 minutes until it is ready.
  6. Once squash is cooked, remove from oven and set aside to cool for a few minutes until you're able to handle the squash. Use a large fork or spoon and scoop the "spaghettis" from the squash (this is my favorite part!) - set aside
  7. Heat a large pan over medium-high heat. Once hot, add olive oil (enough to coat pan)
  8. Add shallots, garlic and mushrooms - cook for 3-5 minutes
  9. Add peas, tomatoes and chicken broth. Let simmer for another 5-7 minutes
  10. Add spaghetti squash and salt and pepper to taste
  11. Top with 4 Tbsp. of Parmesan cheese and serve!

Here is a picture of my spaghetti squash after I scooped out all of the "spaghettis":


And here is the finished meal:


Also, this week's "box" brought:


  • 1 eggplant
  • Bag of tomatillos
  • Bag of ground cherries
  • 5 potatoes
  • 2 bell peppers
  • 1 onion
  • Bunch of purple carrots
  • Bunch of kale
  • 1 acorn squash

Enjoy and thanks for reading!
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