I think I’ll start a segment like that next year: experimenting with new ingredients…just need a catchy title. Let me think about it! Since thats what I’ve been trying to put together and decide on: what to keep and what to let go of/add on for 2014. While my mind is occupied with this, I figured Christmas is over but right now is a great time to have Spaghetti Squash and I think its pretty awesome.
I always try to help out a bit with any house party or celebration. This year, I decided to make Spaghetti Squash the week before and bought the squash itself and placed it on the kitchen counter so that there was no backing out of it. Here’s what it looked like:
The recipe for this is right here: http://www.vanilleverte.com/creamy-curried-spaghetti-squash/
I did make a few modifications. I didn’t prepare in advance so I didn’t have any soaked overnight cashews to blend so I skipped that process completely and just put everything else together and simmered it for just a little pit in the pan, put in the squash, so that it would seep the taste into the squash and then that was it. I didn’t want to make the squash all mushy, because then it wouldn’t be so nice to bite.
Aside from that, I don’t know what the difference would be but I popped it into the oven without taking out the seeds and in wrong way, after revising the instructions (oops!) but still, it turned out pretty good. I think they only thing it did was made it a little drier in some strands but you can easily remove it and still have plenty for the final dish.
Its a delicious and healthy replacement for spaghetti or even just as a vegetable dish. The broth really gives its a taste and everything matches well with each other. Its keeps its simple but still very tasty.
Have you tried making Spaghetti Squash? How did you make it?