This is my first experience with spaghetti squash.
Although mine turned out more like vermicelli squash….
Since it was my first time I have no idea if I cooked it too long or not long enough, too hot or not hot enough, let it sit too long or not long enough. All I know is that when I went to ‘gently scrape the spaghetti-like strands’ they didn’t remotely resemble spaghetti.
They resembled vermicelli – short, thin strands.
They were ‘slightly crunchy’ as the instructions said.
And delicious, if a bit of work.
Will I do it again?
I don’t know….
They’re hard to find here, and rather expensive.
If I have to drive around in search of a fancy gourmet treat to spend money on it may not be a spaghetti squash.
Foie gras comes to mind…..
I may plant one, though.
Spaghetti Squash, Mediterranean Style
Total time: 75 minutes
- 1 spaghetti squash
- 10oz (300gr) sausages, cut into 1″ (2.5cm) pieces
- 4 – 6 shallots, chopped (about 2/3 cup)
- 3 cloves garlic, minced
- 4oz (120gr) pimiento or roasted red pepper, chopped
- 1/3 cup chopped Greek olives
- 3oz (90gr) feta, crumbled
- 1 cup (8oz, 240ml) tomato sauce
- 1 tsp chili powder
- 2 tsp marjoram
- 3 tsp olive oil, divided
- Cut the ends off the spaghetti squash. Stand it on end and cut it down the middle. Scoop out the seeds.
- Rub the edges with a bit of olive oil, place the two halves cut side down on a baking sheet.
- Bake, 350F (190C) for 40 – 50 minutes, until the shell pierces easily.
- Remove and allow to rest until cool enough to handle.
- Using a fork, scrape out the strands of squash and set aside until needed.
- Heat remaining oil in a large skillet.
- Add shallots and sauté for 5 minutes.
- Add sausages, garlic and sauté until sausage is cooked through.
- Add tomato sauce, chili powder, marjoram and bring to a simmer.
- Add pimiento, olives and feta, heat through.
- Add spaghetti squash and heat through. Serve.
You could, of course do the squash in the micro wave – but it’s winter here…. I use the oven
Every little bit of heat helps.
Work continues, chez nous.
We’re getting shelves and the outer frame done.
For those who don’t recognize the red bags – that’s Frolic dog food.
It only comes in these small bags and the girls love it.
The pieces are quite large (for kibble) and bright orange (which is weird but makes them easy to see).
I use it for training treats.
Every day we go out into the field, one dog at a time, and play ‘Kibble Toss’.
I tell them to stay, walk about 50 meters away, and through one piece of Frolic (it’s about the size of a five cent coin) as far as I can.
Then I tell them to fetch.
Sometimes it only takes a few seconds, sometimes they race over half the field, but they always find it.
They eat it, then come racing to me for their ‘reward’ – another piece of Frolic.
Repeat as needed for big, bored dogs.
As of Sunday morning the Christmas season has officially begun.
The firemen were around with their calendar.
Every year, around the 15th of November, I have to remember to get some ‘folding money’, two 10 euro notes.
The postal service and the fire department both come around this time of year to give us a ‘free’ calendar.
In appreciation of all of their hard work throughout the year, I, in turn, ‘contribute’ to their Christmas fund.
I thought it was time to get in the spirit…. It is December, after all….
It’s a start….
If you want nutrition information for the recipe, try this site: Calorie Count