Roasted Squash… MMMmm – Episode 36
Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts
Hello Episode 36!
I had spaghetti squash for the first time made by my mom-in-law. It was a tasty, simple, healthy meal. While my version may vary slightly, it still features a delicious roasted squash.
Roasting veggies, almost any type, is possibly my favorite way to eat them. They get kinda nutty, and are crunchy outside and tender inside. The best!!
This week’s feast features roasted spaghetti squash with a veggie rich filling. However, I realize that those who get the small Abundant Harvest Organics box didn’t get a spaghetti squash this week. Here are some other ways that you could prepare this meal: Use pasta, use another type of squash, hollowed out and roasted (for example a large zucchini); in bell peppers (as stuffed peppers), in tomatoes (as stuffed tomatoes), on top of baked potatoes, as pizza topping, to top crostini, as taco, burrito, or enchilada filling, to top taco salad, mixed with rice…
For a vegetarian version, crumble and cook some tempeh instead of the ground beef!
If you want to make this ahead of time, here’s what you can do (what I did, since I film in the afternoons and we eat what I make for dinner, usually): Make the recipe up to the topping with basil, olive oil, and cheese stage. Then scrape out the squash from the skin, along with the filling. Pour it all in a bowl and refrigerate it. Later on, with a bit of oil in a pan, reheat the filling. You could re-heat the squash skins too, but it’s not really necessary, as now they are simply the bowl. Once the filling is hot, refill the squash, top with parmesan cheese, basil, and a drizzle of good quality olive oil.
I had a hard time stopping the eating process, even though I knew that I needed to save the meal for dinner. I don’t think it was just because I hadn’t had lunch. It was just good. Lots of fresh veggies, organic ground beef, and roasted squash… it’s a recipe for deliciousness. We had it for dinner (I reheated the filling) along with some Garlic Flats. It was delicious!!!
Happy Eating
which means
Bon Appétit
 (I always hear Julia Child’s voice when I read the words Bon Appétit. I like it.)
Spaghetti Squash Rock
Last modified on 2013-08-22 23:24:00 GMT. 0 comments. Top.
| Spaghetti Squash Rock |
- 1 spaghetti squash, halved, seeds removed
- 1/2 lb. ground meat (I used beef), or tempeh
- olive oil
- 2 tomatoes, diced
- 1 bell pepper, diced
- 1/2 onion, diced
- 5 cloves garlic, minced
- 1 small summer squash, diced
- 1/2 t salt
- 1/2 t pepper
- 1 t dried oregano
- 1/4 t dried thyme
- 2 T red wine vinegar
- 1/4 C parmesan cheese, for topping
- 1/4 C basil, for topping
- Preheat oven to 350F.
- Drizzle squash with olive oil and a sprinkle of salt and pepper. Place cut side down on a baking sheet. Bake on a rack set in the middle or upper position of the oven, for 55-65 minutes, or until flesh of squash is tender (jab it with a fork to find out if it is).
- Heat pan, add ground meat. Drain fat and return meat to pan. Add veggies, herbs, salt and pepper. (Add some olive oil if the pan gets dry.) Cook until reduced and saucy, about 13 minutes.
- Add red wine vinegar, cook 2 min more.
- Taste and adjust seasoning if needed.
- Remove squash from the oven. Scrape with a fork to get the spaghetti-ness from the side. Fill with meat and veggie mixture.
- Top with parmesan cheese, basil, and a drizzle of good quality olive oil (like Bari’s).
- Serve with garlic twists or garlic flats.
To serve more than two as a main dish, add another spaghetti squash. There should be enough filling for 4 people.
Garlic Twists
Last modified on 2012-08-22 21:45:07 GMT. 0 comments. Top.
| Garlic Twists |
- 1 pizza dough
- 1-2 T of your favorite herbs
- 1 t or so of garlic powder
- 1/4 C parmesan cheese
- salt
- olive oil
- Preheat oven to 425F.
- Flatten pizza dough slightly to make a round disc. Brush with a tiny bit of olive oil and sprinkle with herbs, garlic powder, parmesan cheese, and a bit of salt. Fold over and press down. Repeat times.
- Roll out pizza dough to about 1/4″ thick. Brush with olive oil and a sprinkle of all toppings.
- Using a knife or a pizza wheel, slice in strips, 1″ wide.
- Transfer to a baking sheet.
- Carefully lift one end of the dough and twist slightly (it can also be done holding both ends, with the dough in the air, but it tends to stretch a bit), twist second end.
- Bake for 10 minutes, or until twists are slightly crispy.
Garlic Flats
Last modified on 2012-08-22 22:12:51 GMT. 1 comment. Top.
| Garlic Flats |
- 1 pizza dough
- 1-2 T butter
- 1/4 C parmesan cheese
- 1 t garlic powder
- salt and pepper, to taste
- Roll out pizza dough, fairly thinly.
- Spread with butter. Sprinkle with garlic, salt, and parmesan.
- Fold in half.
- Spread with butter, salt, and pepper.
- Bake at 425 for 15-20 minutes.
- Slice and serve.
This recipe can be found on Tuesday of this week’s menu.
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