Vegetables are fantastic! They really are. It's not so much a statement as it is a fact. Their color, variety, and versatility are astounding. I am forever finding new and strange fruits and vegetables to experiment with. (ie- Monstera Deliciosa) Today's experiment...... THE SPAGHETTI SQUASH!
While not quite uncommon, the premise behind the Spaghetti Squash fascinates me. After cooking, the flesh becomes stringy, like a spaghetti noodle. In fact, many people eat Spaghetti Squash in the same fashion as they would spaghetti noodles, topped with marinara. Fascinating! As a lover of all things veggie, I just had to give this winter squash wonder a try.
The problem: Work. Spaghetti Squash is normally roasted in the oven for
at least one hour until soft. A faster cooking method would be 20 minutes in the microwave. I don't know about you, but that's just a little too long of a spin in the microwave for my comfort. It just seems unnatural. I decided to find a different approach and settled on my beloved Slow Cooker. I wrestled back and forth with topping options. Marinara, spinach and "cheeze", where should I go with this?! Who am I kidding? I ended up reinventing an old Katrina Classic and calling it a day. Without further ado, I give you.... squash!
Spaghetti Squash a la Gidget(the name needs work)
Ingredients: - 2 cups Water
- 1 medium Spaghetti Squash
- 1 medium Zucchini Squash, chopped
- 1 medium Yellow Squash, chopped
- 3 Carrots, chopped
- 3/4 pint Grape Tomatoes
- 1/2 pound (or so) Green Beans, cut into 2" pieces
- 1 Green Bell Pepper, julienned
- 1 cup Broccoli Florets
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Crushed Rosemary
- 1 teaspoon Basil
- 1 teaspoon Thyme
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Salt
- juice of 1 Lemon
- 1/4 sweet Onion, diced
- drizzle, Extra Virgin Olive Oil
- 2 cloves Garlic, minced
- splash Rose Wine
- dash Low Sodium, Organic Vegetable Stock
- zest of 1 Lemon
Place Water and Spaghetti Squash in a slow cooker/crock pot and cook on low for 8-9 hours, or high for 5 hours.
Once squash is soft, remove from slow cooker and allow to cool.
Cut cooled squash in half,
scoop out seeds, and "spaghetti" with a fork.
Preheat oven to 375 degrees.
While squash cools, combine chopped vegetables, oil, and spices in a bowl.
Toss gently to combine. I use my hands. Dump vegetables onto a foil lined baking sheet
and roast 25-30 minutes, stirring occasionally. Vegetables are ready when the Grape Tomatoes begin to burst.
(A word of caution: When you open the oven door step back for a minute. The damp heat whooshes out. I thought my eyebrows had been burned off!!!) Remove from oven and allow to cool slightly.
Once vegetables are roasted, heat a dash of Olive Oil in a skillet over medium high heat. Saute Onion and Garlic until translucent and soft. Add the Wine and Stock and reduce for 1-2 minutes. Toss in the Lemon Zest and VOILA!
To serve, plate desired amount of Spaghetti Squash topped with Wine and Onion reduction and crown with Roasted Vegetables. I drizzled a fruity Balsamic Vinegar over top my portion. Feel free to top yours with Parmesan Cheese.
(That's what GF Guy does!) This is my plate after 5 minutes...
After 10...
I hated it... ;-)
Daily Dose of Dickens: Dickens has become quite the Book Worm! We just can't seem to tear him away from the book shelf!
While not quite uncommon, the premise behind the Spaghetti Squash fascinates me. After cooking, the flesh becomes stringy, like a spaghetti noodle. In fact, many people eat Spaghetti Squash in the same fashion as they would spaghetti noodles, topped with marinara. Fascinating! As a lover of all things veggie, I just had to give this winter squash wonder a try.
The problem: Work. Spaghetti Squash is normally roasted in the oven for at least one hour until soft. A faster cooking method would be 20 minutes in the microwave. I don't know about you, but that's just a little too long of a spin in the microwave for my comfort. It just seems unnatural. I decided to find a different approach and settled on my beloved Slow Cooker. I wrestled back and forth with topping options. Marinara, spinach and "cheeze", where should I go with this?! Who am I kidding? I ended up reinventing an old Katrina Classic and calling it a day. Without further ado, I give you.... squash!
Spaghetti Squash a la Gidget(the name needs work)
Ingredients:
- 2 cups Water
- 1 medium Spaghetti Squash
- 1 medium Zucchini Squash, chopped
- 1 medium Yellow Squash, chopped
- 3 Carrots, chopped
- 3/4 pint Grape Tomatoes
- 1/2 pound (or so) Green Beans, cut into 2" pieces
- 1 Green Bell Pepper, julienned
- 1 cup Broccoli Florets
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Crushed Rosemary
- 1 teaspoon Basil
- 1 teaspoon Thyme
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Salt
- juice of 1 Lemon
- 1/4 sweet Onion, diced
- drizzle, Extra Virgin Olive Oil
- 2 cloves Garlic, minced
- splash Rose Wine
- dash Low Sodium, Organic Vegetable Stock
- zest of 1 Lemon
Place Water and Spaghetti Squash in a slow cooker/crock pot and cook on low for 8-9 hours, or high for 5 hours.
Preheat oven to 375 degrees.
While squash cools, combine chopped vegetables, oil, and spices in a bowl.
Once vegetables are roasted, heat a dash of Olive Oil in a skillet over medium high heat. Saute Onion and Garlic until translucent and soft. Add the Wine and Stock and reduce for 1-2 minutes. Toss in the Lemon Zest and VOILA!
To serve, plate desired amount of Spaghetti Squash topped with Wine and Onion reduction and crown with Roasted Vegetables. I drizzled a fruity Balsamic Vinegar over top my portion. Feel free to top yours with Parmesan Cheese. (That's what GF Guy does!)
This is my plate after 5 minutes...
After 10...
I hated it... ;-)
Daily Dose of Dickens:
Dickens has become quite the Book Worm! We just can't seem to tear him away from the book shelf!