Hope everyone is having a HAPPY THANKSGIVING!
Have you been to your local farmer’s market lately??? They’re practically giving away WINTER SQUASH*
Last week, I picked up about 27 lbs of Butternut, Spaghetti and Hubbard squash for $4 . . . yep, it was fill up as much winter squash you can fit in a box for $4!!
I’ll end up making two butternut squash dishes for Thanksgiving(s) this week (office and family), but Monday night the LOML and I took our first stab at Spaghetti Squash. I had never cooked Spaghetti Squash before, but have read/heard a lot about it the last few years.
The market had Spaghetti Squash of all different sizes/shades of yellow. The farmer told me the larger and more brightly yellow the squash is, the better it will be. He was right. I split both of our spaghetti squash (you can experiment, when they’re this cheap I guess), and the larger one definitely looked more appetizing.
It was a little overwhelming to figure out what to do with it, so we basically roasted it (face down, for 45 minutes @ 400 degrees), with a little olive oil and salt/pepper. It was good (I probably could have omitted the pepper), and we served it with some black beans and sautéed spinach/mushrooms. Also, I wasn’t sure how much I could get out of one squash, but it was A LOT. Just an FYI.
* You’ve probably noticed Winter Squash will be the hot foodie blog topic these next few weeks (Clotilde had some great ideas/suggestions this week and made a REALLY good looking gratin out of hers). Glad I can contribute my part.
Have you been to your local farmer’s market lately??? They’re practically giving away WINTER SQUASH*
Last week, I picked up about 27 lbs of Butternut, Spaghetti and Hubbard squash for $4 . . . yep, it was fill up as much winter squash you can fit in a box for $4!!
I’ll end up making two butternut squash dishes for Thanksgiving(s) this week (office and family), but Monday night the LOML and I took our first stab at Spaghetti Squash. I had never cooked Spaghetti Squash before, but have read/heard a lot about it the last few years.The market had Spaghetti Squash of all different sizes/shades of yellow. The farmer told me the larger and more brightly yellow the squash is, the better it will be. He was right. I split both of our spaghetti squash (you can experiment, when they’re this cheap I guess), and the larger one definitely looked more appetizing.
It was a little overwhelming to figure out what to do with it, so we basically roasted it (face down, for 45 minutes @ 400 degrees), with a little olive oil and salt/pepper. It was good (I probably could have omitted the pepper), and we served it with some black beans and sautéed spinach/mushrooms. Also, I wasn’t sure how much I could get out of one squash, but it was A LOT. Just an FYI.* You’ve probably noticed Winter Squash will be the hot foodie blog topic these next few weeks (Clotilde had some great ideas/suggestions this week and made a REALLY good looking gratin out of hers). Glad I can contribute my part.
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1 comment:
During one of my low carb forays some years back, I made "spaghetti" with spaghetti squash. You basically pulled out the roasted stringy pulp and put sauce on top.
It wasn't bad.
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