Even David Likes (Spaghetti) Squash

Thanks to David’s and my month-long trips out West, I don’t get to cook much food anymore; but two weeks ago, I was back in my old kitchen with my beloved cookware and a fresh batch of veggies. This time of year we basically get two types of vegetables: greens and winter squash. I had never heard of tatsoi and had no idea what to do with acorn squash before joining the CSA, but the Barefoot Farmer is great about giving us recipes along with our strange food, and the internet has been a big help too.

My favorite winter squash has become spaghetti squash. A 1-cup serving has only 42 calories and 10 carbohydrates. (Compare that to 1 cup of pasta: 221 calories and 43 carbohydrates.) There are a million ways to prepare it, but I usually roast it and serve it as if it were spaghetti noodles. The first time I did this I warned my husband and plied his favor with a side of yeast rolls. The treat wasn’t necessary; David likes spaghetti squash just as much as he likes pasta.

One day last month, my friend Michelle came to the house with her boys for a lunch date, and I served spaghetti squash with my made-from-CSA-veggies tomato sauce. It was a hit, and she asked me how she could do it at home. This is for you, Michelle, and everyone else out there who loves spaghetti but wants to reduce the carbohydrates in their diets!

  1. Line a cookie sheet with nonstick aluminum foil, and heat your oven to 400 degrees.
  2. Cut the squash in half along the “prime meridian” of the fruit, and scrape out the seeds.
  3. Lay the squash cut-side-down on the aluminum foil and bake for 45 minutes or until the fruit is soft.
  4. Cool the squash, cut-side-down.
  5. Use a fork to scrape out the “spaghetti” and drain it on a towel.
  6. Serve as desired.

I don’t put anything on the squash before roasting, but you can salt and pepper the raw squash, coat it in olive oil, and sprinkle on just about any herb before baking to infuse it with flavor. This time of year, rosemary and thyme are great choices.

David and I return South for the Thanksgiving holiday this weekend, and I can’t wait to make my Roasted-Butternut Praline Cheesecake for the family meals. What is your favorite seasonal recipe?

A Fishy Saturday (Part 3 of 3)

Daddy loved the oysters almost as much as
being served all night!

The problem with seafood meals is that you must eat everything as it is ready. You can’t keep fish warm without overcooking it. That means fish isn’t the best thing to serve when you have company over if you want to be a part of the party. My parents arrived about 5:15, just as David put the oysters in the oven and I was making the roux for the chowder. Daddy sat down at the table and chatted while Mama ran around helping us. We wouldn’t leave the kitchen for the whole evening.

The dinner was haphazard but delicious. After every course I’d jump up from the table and run to the kitchen to plate the next dish. The chowder took longer to cook than we anticipated, so we ended up having our soup after the main course. Nontraditional, sure, but it allowed us to eat everything exactly when it was ready.

By the time we’d finished eating about 7:15, none of us wanted to move.

So we stayed there…and played Canasta! Mama and I dominated for the first 4 rounds, but the boys had a major comeback on the last hand and won it all. At the start of that last hand, we ate Mama’s Chocolate-Cheese Pie. Amazing! It was a brownie-cheesecake hybrid cooked in a pie plate without a crust. It helped sooth our unexpected loss of the game and capped off the evening perfectly.

A Fishy Saturday (Part 2 of 3)

Thank goodness for smart phones. We knew we had no time to waste, so I immediately started googling for a spoon fish recipe but to no avail. This must be a fisherman’s term that hasn’t entered the culinary world quite yet. Deciding to skip Jozoara, we grabbed a quick breakfast at Stones River Grill and planned our attack:

Appetizers: Oysters Rockefeller (because Daddy and I are the only ones who love them raw) and Clams in White Wine Butter Sauce

Soup: Seafood Chowder

Dinner: Red Snapper with Pear-Goat Cheese Salad, Broccoli Cheese Casserole (Mama’s contribution), and Rolls (also Mama–she’s no moocher!)

Step 1: Shopping!

We’d have to get into those oysters. David has seen enough Chopped episodes to know NOT to open them with a knife unless we wanted to add an ER trip to our agenda. We stopped at Chef Mart and bought a oyster knife for $3. Not bad!

Publix was next: shallots, spinach, lemons, canned clams (no use wasting the fresh ones in a soup!), and cream. Lots of cream.

Step 2: Making the Broth

My husband is a real trooper. He got into those carcasses like a pro–after I found him “something silicone” so he wouldn’t have to touch the icky fish. Who knew a grill mitt was multifunctional?

Meanwhile I raided our refrigerator for any veggies on their last legs. Carrots, celery, parsnips, onions: get in that broth!

A few hours later we had the tastiest fish broth I’ve ever had. Our chowder was looking promising!

Step 3: Prepping the Oysters

This was a bit of an adventure for my sweet husband. He gleefully took our new oyster knife and grabbed an oyster. Those shells are locked very tightly! It took him a few attempts to figure out how to pry a shellfish open, but once he did, he was a machine. All were ready in under a minute. We added the spinach and cheese we’d prepared and voila! Oysters Rockefeller were ready for the oven.

Step 4: Cooking the Chowder

In my 10 years as a married woman, I have become a master roux maker. That’s how this delectable dish began: shallots sauteed in butter plus flour plus cream, cream, and more cream. David chopped and added the potatoes, clams, and “spoon fish”; then we waited an hour or so for the best chowder we’d ever eaten. Move over Boston Chowda Company!

Step 5: Sauteing the Clams

Our last dish for the evening was one of the first we’d eat with my parents: Clams in White Wine and Butter Sauce. We didn’t really follow a recipe for this; it was all by feel. I started with a knob (as Jamie Oliver would say) of butter, then I sauteed more shallots. Next I added wine and some porcini mushrooms, and I let that all cook together for a few minutes. I then dumped in the clams and let them steam until they opened. After removing the clams, I added some cream and let the sauce thicken just a bit before I dumped it over the clams and set the whole appetizer on the table.

Stay tuned for part 3: our big meal!