Lose your noodle and get your spaghetti as a squash dish October 3, 2006 in the Shreveport Times
By Ron Mikulak Gannett News Service There is something about spaghetti squash -- perhaps it's the streamlined, zeppelinlike shape or creamy-yellow complexion or its somewhat stealthy presence in the markets -- that makes it a fall and winter favorite. This tasty and very adaptable, commonly misunderstood vegetable is widely available and can be found in supermarket produce bins most of the year, but now is its peak season. Though it usually is found in markets nestling next to its botanical cousins, the butternut and acorn squash, a spaghetti squash offers a quite different quality of flesh under its skin. Other fall squashes are pumpkinlike, with rich orange flesh that, when properly cooked, are soft and sweet. The flesh of the spaghetti squash, however, is yellow and fibrous, and even when fully cooked retains a satisfying subtle crunchiness. While the strands of spaghetti squash might, indeed, remind one visually of long pasta, they have a distinctly vegetable consistency and texture. If tomatoes taste red (as real, local, ripe tomatoes do), and steamed okra and asparagus taste green, then spaghetti squash, baked, lightly buttered and salted, tastes yellow. It is a taste that, by itself, makes for a pleasant, low-calorie, high fiber and vitamin-filled side vegetable. Or, it takes well to being tossed with chopped roasted tomatoes, sautéed garlic and onions and topped with chicken pieces for a light main course -- call it spaghetti squash tetrazzini, if you wish, but do not consider the vegetable as interchangeable with real pasta. The texture, taste and response to sauces are very different from pasta. Restaurants are capitalizing on spaghetti squash's growing popularity as a side vegetable dish. Chef Michael Paley of Louisville, Ky., first roasts the vegetable, then caramelizes the strands by sautéing slowly in butter. He then uses the spaghetti squash as a base under crisp-cooked striped bass or scallops. Other restaurants -- including the national chain Bonefish Grill -- use spaghetti squash as a side vegetable, and home cooking magazines have discovered spaghetti squash is a fine base for casseroles. The one here is adapted from just such a recipe, giving you a wide variety of approaches to this seasonal vegetable. HONEY-GINGER SPAGHETTI SQUASH Serves 6 1 spaghetti squash 1 piece of fresh ginger, about 1-inch long 2 Tbsps. honey 1 tsp. salt, or to taste 1/2 tsp. pepper, or to taste 1 to 2 Tbsps. butter Poke the squash several times with a long fork, such as a barbecue fork, to create holes to let steam escape (to prevent squash from exploding). Heat oven to 375 degrees and bake whole squash for 45 minutes to 1 hour, until that same fork easily penetrates the flesh. Remove from oven and cool. When cool enough to handle, slice in half lengthwise. With a sharp knife, cut the fibers holding the seeds at both ends to help free that mass from the flesh. With a large spoon, scoop out the seeds and central fibers that hold them. Discard. Repeat with other half of squash. With a large spoon or large fork, scrape out the spaghetti fibers in each cleaned half into a large bowl. With a fork, fluff up and separate strands. Grate the piece of ginger very finely, and add to the squash fibers. Add the honey, salt, pepper and butter. Toss well to mix the seasonings into the squash. Taste, and adjust seasonings. Serve as a side vegetable. (Source: Inspired by a side dish served nationally at Bonefish Grill restaurants; the company does not share its recipes. Recipe is an adaptation by the reporter.) Approximate values per serving: 68 calories, 4 g fat, 9 mg cholesterol, 0 g protein, 9 g carbohydrate, 0 g fiber, 430 mg sodium. BAKED SPAGHETTI SQUASH CASSEROLE Serves 6 as a main dish 2 spaghetti squash, about 2 lbs. each 2 Tbsps. olive oil 1 lb. ground Italian sausage 1/2 cup sliced mushrooms 1 green or red bell pepper (or 1/2 of each), cored, seeded and diced 1 small onion, peeled and chopped 3 cloves garlic, peeled and minced 1/2 cup Kalamata olives, pitted and coarsely chopped 1 tsp. dried Italian seasoning Fresh ground black pepper 26-oz. jar tomato-based pasta sauce (your favorite bottled brand is fine) 2 cups shredded Monterey Jack or mozzarella cheese 1/4 cup parsley or chives, chopped Poke the squash several times with a long fork, such as a barbecue fork, to create holes to let steam escape (to prevent squash from exploding). Heat oven to 375 degrees and bake whole squash for 45 minutes to 1 hour, until that same fork easily penetrates the flesh. Remove from oven and cool. When cool enough to handle, slice in half lengthwise. With a sharp knife, cut the fibers holding the seeds at both ends to help free that mass from the flesh. With a large spoon, scoop out the seeds and central fibers that hold them. Discard. Repeat with other half of squash. With a large spoon or large fork, scrape out the spaghetti fibers in each cleaned half into a large bowl. With a fork, fluff up and separate strands. Meanwhile, heat olive oil in a skillet over medium heat. Add Italian sausage and cook, breaking up sausage into even pieces. Add mushrooms, diced pepper, onion and garlic and continue to cook until sausage is browned and vegetables soften, 8 or 10 minutes. Drain off excess fat. Heat oven to 350 degrees. Rub a 9-by-12-inch shallow casserole dish with a little olive oil (or spray with vegetable spray). Spread half the spaghetti squash in bottom of casserole. Add half the sausage mixture and half the olives. Sprinkle with Italian seasoning and black pepper, to taste. Top first layer with half the tomato sauce and half the shredded cheese. Top with remaining squash, sausage mixture, olives and sauce. Bake for 30 minutes. Sprinkle with remaining cheese and continue to bake until cheese is melted, 5 minutes or more. Sprinkle with parsley or chives. Approximate values per serving: 597 calories, 41 g fat, 50 mg cholesterol, 23 g protein, 34 g carbohydrate, 5 g fiber, 1,433 mg sodium. SEA SCALLOPS WITH CARAMELIZED SPAGHETTI SQUASH Serves 6 This is basically browned scallops served on a bed of spaghetti squash with a beurre blanc (white butter) sauce. Capers are the pickled flower buds of a Mediterranean bush. They are easy to find in the supermarket's pickled foods department. Caperberries, the fruit, about the size of a small olive, are less available but can be omitted. You can make this dish with regular supermarket scallops. 2 whole spaghetti squash 1/2 lb. unsalted butter, chopped, plus 3 Tbsps. butter 1/4 cup water 2 Tbsps. fresh lemon juice 2 Tbsps. capers 6 caperberries, halved 2 Tbsps. vinegar-soaked golden raisins (for best results, soak overnight) 2 Tbsps. finely chopped chives 1 Tbsp. extra virgin olive oil 24 large sea scallops (should be dry and firm) Salt and freshly ground pepper 10 sage leaves 1 Tbsp. lemon juice Salt and freshly ground pepper, to taste Heat oven to 425 degrees. Poke the squash several times with a long fork, such as a barbecue fork, to create holes to let steam escape (to prevent squash from exploding). Bake whole squash for 45 minutes to one hour, until the same fork easily penetrates the flesh. Remove from oven and let cool. Cut in half, remove seeds then scrape out fibers into a bowl and reserve. For the sauce: Chop the 1/2-pound of butter into 8 pieces per stick. Bring the water to boil in a small saucepan and reduce to 1 tablespoon. While the pan is still on the flame, add half of the butter pieces and whisk briskly and continuously. When it has nearly melted, add the rest of the pieces and keep whisking until the butter has melted entirely. This should be a creamy, melted sauce that is fluffy, not separated. Add 1 tablespoon lemon juice, capers, caperberries (optional), raisins and chives. Whisk well and set aside off the heat. To assemble: Heat a sauté pan to medium-high heat and add the olive oil. Season the scallops with salt and pepper and add to the hot oil. Brown on the first side for 3 minutes. Turn over and cook another 3 minutes on the other side. Remove the scallops from the pan and reserve on a paper towel to keep warm. In the same pan, add the remaining butter and the sage leaves. When the butter begins to brown, add the spaghetti squash and sauté until lightly caramelized, 10 minutes or so. Season the squash with salt, pepper and 1 tablespoon lemon juice. Arrange the squash in a straight line on 6 serving plates. Place 4 scallops on top of the squash and top with the reserved butter sauce. Serve immediately. Approximate values per serving: 423 calories, 32 g fat, 122 mg cholesterol, 21 g protein, 13 g carbohydrate, 0 g fiber, 216 mg sodium. SPAGHETTI SQUASH SALAD Makes 6 servings 1 spaghetti squash, about 1 1/2 lbs., halved lengthwise, seeded 3 Tbsps. apple-cider vinegar 1 Tbsp. chopped fresh basil 2 cloves garlic, minced 2 tsps. olive oil 1/2 tsp. salt Freshly ground pepper 15-oz. can garbanzo beans, drained 14.5-oz. can chopped tomatoes, drained, or 1 medium ripe tomato, sored, seeded, chopped 1 each, coarsely chopped: red onion, red bell pepper Cover each half of squash with plastic wrap. Cook in microwave on high (100 percent power) until fork tender, about 12 minutes. Carefully remove plastic wrap; let stand 5 minutes. Meanwhile, whisk together apple-cider vinegar, basil, garlic, olive oil, salt and pepper; set aside. Shred squash into a serving bowl by running a fork over the flesh. Add beans, tomatoes, onion and bell pepper. Toss with dressing. -- Recipe from Donna Pierce, Chicago Tribune. Approximate values per serving: 146 calories, 3 g fat, 0 mg cholesterol, 6 g protein, 26 g carbohydrate, 4 g fiber, 393 mg sodium. SPAGHETTI SQUASH CASSEROLE Serves 6 1 small spaghetti squash 1/2 cup water 1 lb. ground beef 1/2 cup chopped onion 1/2 cup chopped red bell pepper 1/4 cup chopped green bell pepper 1 clove garlic, minced 14.5-oz. can diced tomatoes with liquid 1/2 tsp. leaf oregano 1/4 tsp. salt 1/8 tsp. pepper 2 1/2 cups shredded cheddar cheese Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish. Cover and bake spaghetti squash in a 375-degree oven for about 30 minutes, or until the spaghetti squash is tender and easily pierced with a fork. When cool enough to handle, scoop out squash, separating strands with a fork. In a large skillet, cook the beef, onion, red and green pepper and garlic until meat is browned and vegetables are tender. Drain off fat; add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed. Transfer mixture to an ungreased 1 1/2-quart casserole; stir in 1 1/2 cups of shredded Cheddar cheese. Bake uncovered at 350 degrees for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of cheddar cheese and cook for 5 minutes longer, or until cheese is melted. Approximate values per serving: 396 calories, 27 g fat, 102 mg cholesterol, 26 g protein, 12 g carbohydrate, 1 g fiber, 618 mg sodium. Dixie ~ @-> ~ <-@ ~ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
