If you know me, you may know that I have a slight obsession with Spaghetti Squash. I only learned of its existence while in college, and it was a true revelation for me. I'm not a religious person...but this vegetable makes me think. How can something so good, so pure, a squash that turns perfectly into spaghetti, have come about by chance? This vegetable is truly magical to me and I am very grateful to share this world with it. (Sorry to those of my readers who are rolling their eyes right now).
Anyways, onto this FANTASTIC recipe - truly worthy of spaghetti squash.
This comes from a blog called Hummusapien (Link to Recipe), which is quickly becoming one of my favorite vegetarian food blogs. She is seriously a genius.
In this recipe she makes a simple but delicious sauce from a can of artichoke hearts and some raw cashews. That's it. Stick it in a blender and you are set. This makes a super creamy and flavorful sauce!
Then you saute some onion, mushrooms, and spinach. I used a mix of thinly sliced portobello and cremini mushrooms. Add in some parsley, and chickpeas, and you've got a complete meal.
I used two small spaghetti squash, which is fine if you can't find one large one.
And here is my advice on cooking spaghetti squash, in case this is new to you:
1. Carefully stab the squash a few times
2. Microwave it 5-8 minutes. This softens it so you can cut it more easily.
3. Cut it in half lengthwise. Save those seeds! They are AMAZING roasted or cooked on the stove.
4. Place cut sides down in a baking dish with a little water.
5. Roast at 400 for 30-45+ minutes, depending on the size of the squash. It is ready when tender. String a few pieces off and see if you like the texture. It often does stay a bit crunchy.
 |
| Drool |
No comments :
Post a Comment