Enough of the sweet stuff it’s time to get serious about vegetables. The vegetable in question being spaghetti squash and the recipe being another quick and easy one. Laurent tells me this is good warmed over for lunch the next day.
Spaghetti Squash with garlic
From Chef Buck
Baking time: 35-40 minutes
Cooking time: 10 minutes
1 spaghetti squash
1/4 cup olive oil
2 garlic cloves chopped fine – or more if you like garlic
1-2 tbsp butter
red pepper flakes (optional)
1/2 lemon zested and juiced
1/2 cup chopped parsley
salt and pepper to taste
Preheat oven to 350ºf.
Cut squash in half cross wise and scoop out seeds.
Place halves cut side down in shallow water in a roasting pan and bake for 35-40 minutes. You want it with a bit of crunch not mushy.
Remove squash from the oven and carefully turn halves over to check for doneness. The water will be hot and steam will be trapped under the squash, so be cautious.
Allow squash to sit 5-10 minutes to cool slightly for easier handling.
Insert a fork and twist out strands of “spaghetti”. Once the fork has done its job, use a spoon to scrape out the remaining squash.
Heat a skillet with olive oil on medium heat.
Add finely chopped garlic and cook 1-2 minutes until it begins to colour up. If you like a bit of heat with your dish, add some red pepper flakes.
Add butter and spaghetti squash and saute until heated through.
Add lemon juice, zest and salt and pepper.
Turn off the heat and add a dash of olive oil.
A sprinkling of Parmesan is also an option at this point.
Some toasted pine nuts could also add a bit of crunch but I’m told you have to mortgage your first born to buy them so …….
The word for October 27th is:
Spaghetti \spə-gĕt′ē\: [noun]
1.1 Pasta in long, often thick strands.
1.2 A slender tube of insulating material that covers bare wire.
1.3 A kind of Italian macaroni made in the form of cords smaller than ordinary macaroni, but several times larger than the threads of vermicelli.
Italian, pl. diminutive of spago, cord, from Late Latin spācum, of unknown origin.]