Today I took it with us on a trip to our new special hippy grocery store and chose two recipes to make. The first was corn chowder, which I was going to make tonight because it's cold outside, but ironically I forgot to buy corn, so it's going to have to wait. Instead tonight I made the "Tricolor Spaghetti Squash" found on page 206. As usual I modified the recipe beyond recognition to suit my whims and budget.
Here are the ingredients:
- 1 large spaghetti squash (about 4 lb)
- olive oil
- kosher salt
- 1/4 cup freshly grated parmasean cheese
- 1/4 cup shredded mozzarella
- 1/2 cup pesto
- 1/2 cup marinara sauce (the book has a nice recipe for this, but I bought a jar of tomato and basil spaghetti sauce instead)
So, first thing... Pesto is freaking expensive at the store. SEVEN DOLLARS for a jar with probably exactly a half a cup. So? I made bicolor spaghetti squash because the green? Was too much green.
Second thing, since we were at the hippy grocery store I didn't have access to my usual super cheap bag-o-cheese and instead had to buy their freshly shredded cheese in the deli. I AM NEVER GOING TO BUY CHEAP CHEESE AGAIN. It was unbelievably good.
1. Preheat the oven to 350 F
2. Stab the squash a bunch of times with a fork or a sharp knife, put the squash on a cookie sheet and add water to a depth of 1/8 inch. Bake the squash for 90 mins then let cool.
There is not a lot of hands on time with this recipe, but it took for-ev-er. I started at 3:30 and it was ready to eat when Ryan walked in the door at 6:00.
3. Grease a medium sized baking dish/casserole
4. When the squash is cool enough to handle (or when you start to panic a little about not eating dinner until tomorrow because the squash had to cook for so long), cut it in half lengthwise. Scrape all the seeds and stringy stuff out and throw it away. Now the COOL part! Scrape the squash flesh with a fork to get the spaghetti stuff out. Put the spaghetti stuff in a bowl, toss it with some olive oil, salt, and pepper, put it in the casserole dish.
Allow about seven hours for this step because those seeds are SLIPPERY and there are MANY of them.
5. The recipe says to make an Italian flag with the marinara, cheese mixture, and pesto on top of the squash, but I say FIE on multiple steps. I poured marinara over the top to cover then topped with the two kinds of cheese.
6. Cook for 15 mins covered with foil and then 15 mins uncovered.
7. Trick your children into eating lots and lots of delicious, good for you squash
This was a huge success. Wesley had finished his first portion before I even made it to the table, licking his plate before shoving it at Ryan asking for more. He had three servings. Charlie had two servings. Ryan and I both had seconds.