January in the Kitchen – Spagetti Squash with Mushrooms and Pesto Sauce

January in the Kitchen – Spagetti Squash with Mushrooms and Pesto Sauce

Spaghetti Squash

Spagetti squash with mushrooms and pesto

Spagetti squash with mushrooms and pesto

At the time the British food writer Jane Grigson’s Vegetable Book was published (1978), Spaghetti Squash was considered a newcomer on the vegetable scene. She found it an embarrassing name and preferred noodle squash or squash novella. It now seems to be taking the U.S. by storm, particularly in Paleo or low carbohydrate circles. It’s called spaghetti squash because the flesh, when cooked, can be scraped out of the skin and resembles strands of spaghetti.

I think the name is somewhat unfortunate as well; it is a type of delicious winter squash and deserves to be treated with more respect. The name suggests that you can substitute it for pasta and the www abounds with lovely pictures of using it in lasagna or with a red sauce. I’ve tried it and don’t think the flavor mixes well with tomato sauce, just my opinion. It looks good with the runny cheese (as you can see below) but that’s where it ends. We didn’t like it that much. Any kind of cream sauce, or sautéed mushrooms or chicken is a different story.

Baked Spagetti Squash with Mozzarella and Tomato Sauce

Baked Spagetti Squash with Mozzarella and Tomato Sauce

Ms. Grigson suggests poking a hole in the stem end and boiling. I prefer to cut it in half, remove the seeds, and bake it (flesh side down) at 400 degrees F for 30-40 minutes. The time will depend on the size. The squash should retain some crunch but be easy to separate from the shell with a fork. If you intend to stir fry it, let it drain on paper towels in a colander for a few minutes. Otherwise it can be watery.

This is what I consider a ‘non-recipe’, just a loose set of directions rather than a strict ‘how-to’.

Spagetti squash with mushrooms and pesto

INGREDIENTS

  • 1 pound of mixed mushrooms, wiped with a paper towel and sliced
  • 3 tablespoons of butter
  • 2 shallots, diced finely
  • 1/4 cup of pinenuts, briefly browned in a dry skillet
  • 4 tablespoons of pesto sauce
  • Optional, a couple of tablespoons of heavy cream
  • Few cubes of fresh mozzarella
  • Freshly grated Parmesan
  • Salt and freshly ground pepper
  1. Prepare the squash as above, baking at 400 degrees, cut side down.
  2. When slightly cooled, shred the strands with a fork into a collander lined with a dish towel or paper towels. Leave to drain while you prepare the mushrooms.
  3. Melt the butter in a skillet over medium high heat.
  4. Add the mushrooms and saute the liquid is gone and they begin to brown.
  5. Add the shallots and continue to saute for another 5 minutes until softened.
  6. Add the cream, pesto and squash to the skillet. Turn off the heat, add the mozzarella, and warm all briefly before turning out onto warmed plates.
  7. Top the the pinenuts and additional grated parmesan.
Squash with mushrooms

Spagetti Squash with Pinenuts and Pesto and Mushrooms

I’m going to take this to share with Angie and the gang at Fiesta Friday, sponsored by the Novice Gardener. Please come join the party and sample the delicious food.

Fiesta Friday

Fiesta Friday

November in the kitchen – Cooking For Leftovers

November in the kitchen – Cooking For Leftovers

I love leftovers; they might be my favorite part of the Thanksgiving meal. Don’t misunderstand, I enjoy Thanksgiving, but what I really love about that day are the people. Our family lives some distance away, so our Thanksgiving get-together has always involved wonderful friends and their family. After so many years they have become my family as well. I am so grateful for their open arms and hospitality.

Leftovers have endless possibilities. In contrast to the meal on Thanksgiving, which is fairly traditional in most homes, leftovers let your creativity take flight. For example, in her book “The Complete Turkey Cookbook” (now out of print) published in 1971, S.I. Reese describes “The Soup”. The Soup consists of turkey stock (made from the carcass), leftover gravy, leftover creamed onions, leftover stuffing, chestnuts (if you have them), plus sautéed fresh celery and mushrooms. I’ve made a much simpler version for my family. The trick is using leftover stuffing to thicken the soup. This is a “stand your spoon up” soup, filling comforting, and warming.

I start thinking about leftovers even before the turkey goes in the oven. What is your favorite way to use them?

What about a stuffing Panini? Use a mild cheese such as Muenster, mozzarella or Monterey jack; I added a little thinly sliced red onion and some cranberry sauce. You could, of course, add some leftover turkey as well. I’m continuing in the loaded carb tradtion of Thanksgiving.

Panini with stuffing, mozzarella cheese, and cranberry sauce

Panini with stuffing, mozzarella cheese, and cranberry sauce

Panini with stuffing

Stuffing Panini

Stuffing Panini

Stuffing Panini

In case you are curious, my stuffing contains raisins and cornbread in addition to the usual sausage, onions, celery, and bread. The originial recipe came from my ex-mother-in-law who was from Germantown, Wisconsin. It’s changed over the years, but the raisins are always an essential ingredient.

Leftover pie for breakfast is always a winner. I’m usually too full by the end of Thanksgiving dinner to really enjoy it. But, the next morning with coffee it gets my full attention.

Salads are welcome after the day of feasting. Everything-but-the-kitchen-sink salad is easily adapted to suit whatever leftovers you have on hand. Brussels sprouts, leftover bread turned into croutons, turkey, chopped veggies from the raw vegetable plate, some pickles, cranberry sauce stirred into the dressing, what about a few raisins or grapes or chopped apple or candied nuts? Endless possibilities!

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I’ve seen recipes for turnovers made with chopped turkey, mashed sweet potatoes, and leftover cooked vegetables. Even simpler, what about old-fashioned turkey croquettes? They were one of my mother’s ways of using up leftover turkey. They consist of chopped turkey and mashed potatoes mixed together, well-seasoned, formed into patties, dipped in egg then breadcrumbs, and fried in butter. They were yummy! I remember them as soft in the middle and crispy on the outside. A simple salad completed the meal. They would be even better with a poached egg on top! I think I’ve talked myself into making them…stay tuned for a future post.

I’ll be sharing my leftovers with at Angie’s Fiesta Friday party at the Novice Gardener. Come join the fun and see what others are cooking.

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