Monday, October 24, 2011

Gingered Spaghetti Squash

Last night's dinner was a roasted chicken (and, yes, I'll be making stock and soup sometime - the bones are frozen until I get a chance to do that), a big salad and gingered spaghetti squash.

Since I wasn't really sure what to do with them, the spaghetti squashes have been sitting on the counter, taking up space.  And I haven't really been around much to make dinner, so it seemed like last night was the right time to tackle it and be creative.  I cut it in half and seeded it, and roasted it for about an hour at 350 (cut side down on the baking sheet).  Then I used a fork to make all the little spaghetti strands, and fried them in butter with grated fresh ginger and some salt and pepper.  I allowed a lot of the moisture to cook off.  I think it was a success!

The salad included arugula, mustard greens, and tat soi from the farm and dandelion greens from my yard.  I'd been planting Jerusalem artichokes and found a few dandelions so brought the leaves in for the salad.  My husband very politely commented that it was a "challenging" salad.  Too much sharp and bitter for his taste, I guess.  Just wait until I have Jerusalem artichokes to add!

I now at least have used enough squashes that the rest fit into a large basket instead of just hanging out all over my kitchen counters.  2 butternuts, 2 red kuri, 2 acorn, 1 spaghetti, 1 blue ballet, and that's a cob of popping corn in there, too.

1 comment:

  1. Very nice. I have never tried spaghetti squash because I never thought I would like it as spaghetti. I like your way of using it better.


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