Friday, October 30, 2009

Time of year to experiment...

Fall is a terrific time of year to experiment and cook with different varieties of fruits & vegetables. One such vegetable is a Spaghetti Squash. It has a stringy spaghetti like flesh that can be forked out once cooked. To select a good squash, pick one that’s even in color, heavy for its size, with no soft spots or green. You can store it on the counter for about a month, but once it’s cut, use it within 2 or 3 days. Also, Spaghetti Squash is a great alternative for pasta. Its low-calorie, about 75 calories per 8 ounces (cooked), plus it looks and acts just like spaghetti ~ but crispy!


Spaghetti Squash with a Smoked Chili Pesto

1 large spaghetti squash
~ the average spaghetti squash will yield about five cups.
To cook, pierce the squash a few times (don’t forget this step or you risk a very messy explosion) and bake whole in a moderate oven until completely tender, or microwave on high for about 5 minutes per pound, until the skin can be pierced easily and the squash is collapsing.

Cool for at least 15 minutes, cut in half lengthways and gently scoop out the seeds with a spoon; then using a fork ~ pull the strands away from the skin and place into a bowl.

Stir in the pesto below, or just add butter and salt, or a rich tomato sauce, and top with cheese.

Smoked Chili Pesto
Ingredients:
1 dried smoked chili, such as chipotle
2 tsp. smoked paprika
1 large bunch of fresh basil
¾ cup pine nuts
2 cloves of garlic
½ cup grated fresh Parmesan
½ tsp sea salt, or to taste
6 tablespoons extra virgin olive oil
¼ cup grated fresh Parmesan for topping

If using the dried chili, place it in a small pan with boiling water and simmer for 15-20 minutes, until soft and re-hydrated. Cool, deseed and chop.

Place the remaining pesto ingredients, except olive oil, in a food processor with the chopped chili and process until finely chopped. Add oil with the motor running, until a thick paste results.

Toss the pesto through the spaghetti squash ~ if it seems difficult to distribute, a little splash of boiling water will help.

Spoon the squash into an oven-proof dish, sprinkle with remaining Parmesan, and bake in a 350 degree F pre-heat oven until heated through, about 10-15 minutes.

Serves 4

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10 comments:

  1. Always loved spaghetti squash as a kid & I think my mom liked sneaking that vegetable in

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  2. I have to admit that I've never tried this squash, but this recipe sounds so interesting and delicious, that I've got to try this! What flavors!Thanks!

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  3. Cudos George! I have used this pasta in place of spaghetti as well only with red sauces. Your Smoked Chile Pesto sounds like it is to die for as I am sure you could pair this with a great many ingredients. Will have to bookmark this one. Keep those ideas flowing our way.

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  4. kat... sounds like your mom was very clever!

    Lynda... You definitely should try one. They are so versatile and really quite tasty.

    M & C... thanks. My mind is constantly turning trying to come up with new twist to cooking. Luckily for me, I have so many creative blog friends to inspire me and share their ideas.

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  5. George I have seen this vegetable in the seed catalogues but have never grown it or eaten it. I don't think it even makes it to the markets here. All the ingredients sound wonderful.
    cheers have a great weekend Ian

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  6. Ian... Thanks, possibly it is called something else 'down under'. Many squash & vegetables here go by various names depending on the area of the country. I'll send you a picture of one growing on the vine ~ the vines have a great yellow flower, as well.

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  7. spaghetti squash is SO fun, and i'd be thrilled by the oomph provided by your unique pesto. great fall dish, george, and happy halloween!

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  8. I love spaghetti squash and love what you have done with the unique smoked chili pesto--what a great way to add flavor!

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  9. Grace, thanks... Hope the treats are many and the tricks are few.

    Deb thanks... a little heat goes a long way, but adds that bit of kick!

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  10. George - it is available in Australia, and we call it spaghetti squash there too. It isn't very common though, and the only time I had it there I was underwhelmed (it was quite bitter). I bought one here a couple of weeks ago and loved it though! I really like your pesto recipe.

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