Tag Archives: Squash

chunky lentil soup

Chunky Lentil Soup

I love Thanksgiving. I really do. Mashed Potatoes made with copious amounts of butter. Homemade green bean casserole. My Mom’s Cornbread Stuffing. 3 different kinds of pie. Blue Bell Homestyle Vanilla Ice Cream. This year, Dave and I traveled to Florida to spend Thanksgiving with my parents and a large amount of my Dad’s side of the family. Continue reading

Spaghetti Squash

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Like I mentioned yesterday, I went a little crazy at the market but I did pick up two, beautiful spaghetti squashes. Until this fall, I had never even considered cooking with squash and now I have an easy recipe that I am already craving to make again. Thanks Kristin at The Kitchen Sink for opening my eyes to another great ingredient!

It is really easy to make. Preheat to 400. First you take a spaghetti squash and cut it in half. Use a sharp knife and don’t be afraid to ask for help. Then scrap out all the seeds and gunk, quickly rinse, then paper towel dry. Rub some olive oil onto the cut sides and sprinkle with sea salt and black pepper. Roast on a foil lined pan for 50 min, until the squash has started to soften. Now comes the fun part. Scrap the flesh with a fork and you should get these little angel hair like tendrils that you toss with some sauteed garlic and shallots with a few shakes of crushed red pepper. Finish it off with some freshly grated parm. It is truly yummy and I can’t wait to cook up the second squash that I bought at the market this week. I even saw spaghetti squash at Dominicks today, so you really have no excuse but to try it.

Why hello there.

Why hello there.

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From The Kitchen Sink
Spicy, Garlicky Spaghetti Squash

Serves 2 (as a main dish) or 4 (as a side dish)

1 medium sized spaghetti squash, halved lengthwise, seeds discarded
2 tablespoons extra-virgin olive oil, divided
fine sea salt and freshly-cracked black pepper
3 shallots, thinly sliced
3 cloves of garlic, thinly sliced
1/2 teaspoon crushed red chile flakes
1/4 cup grated parmigiano-reggiano
2 tablespoons minced flat-leaf parsley

Preheat the oven to 400 degrees. Line a baking sheet with foil.

Brush the cut sides of of the squash with one tablespoon of the oil, sprinkle with salt and pepper and place on the prepared baking sheet, cut sides up. Roast for 50 minutes, or until the flesh has begun to brown and has softened. Let cool slightly.

Meanwhile, heat the remaining olive oil in a deep skillet over medium heat. Add the shallots, garlic and red pepper flakes. Cook until the shallots have softened, several minutes. Remove from heat and set aside.

Using a fork, scrape the flesh of the squash and transfer the strands to the skillet. Toss the spaghetti squash to coat it with the garlicky sauce. Top with grated cheese and parsley.