Since the beginning of Autumn I have been enjoying roasting all varieties of squash. Insistently trying to find a similar flavor to the Italian pumpkin I was used to preparing steamed, in bianco, in my minestrones and was the pumpkin I used in my delicious pumpkin & bacon sauce. The pumpkin or “zucca Mantovana” I was familiar with was a green, grey color not very tall, or big, for that matter, with a stern, bright orange pulp.
Maybe a Kobocha squash? The taste isn’t quite the same though… maybe all fruits and vegetables don’t have the same taste grown in different places? I believe my assumption to be truth. My basil plant doesn’t have near the aroma or taste as my Italian basil plants did 😦
Meanwhile, during my hunt I turned to a different squash and decided to give Spaghetti squash the Royal treatment! I was putting this squash to the Test. A sort of bullish expectation, taking out my my nostalgic upsetness on a squash that calls itself “Spaghetti”. Okay Mr.Spaghetti squash, lets just see what you are capable of!
I roasted spaghetti squash and treated it as if it were real pasta, traditional spaghetti. Yes, the gluten full, wheat product I no longer consider as food for myself, and have come to the point that I do not miss it at all. I feel as if some foods are part of my past and I know how bad they are for me and I remember the bothersome side effects they gave me. No remorse. Serenity, peace and knowledge that I eat food that is good to me and for me 🙂
[How to roast spaghetti squash, here http://www.thekitchn.com/how-to-cook-spaghetti-squash-178036 ]
So Spaghetti squash, time to show me your stuff!
Ok, so, my 1st Test was Spaghetti squash “In bianco” or ” white or plain”. In bianco, is a condiment of butter or extra virgin olive oil. The butter either browned alone, with a few sage leaves or added in small pieces cold (it melts directly on the pasta itself or spaghetti squash in this case). With or without a grating of parmiggiano, you decide.
I used browned butter and sage leaves and yes, parmiggiano. I treated my Spaghetti squash as a plate of pasta. I warmed my previously roasted Spaghetti squash in the microwave for 40 seconds, added a dash of salt & pepper and poured the browned butter & sage on the squash, mixed with a fork and added the parmiggiano on top. (For even more flavor the spaghetti squash can be put directly in the pan of browned butter and sage to warm up.) PASSED!
I made Pesto, a somewhat lighter version, due to flavor as I spoke of above but a Basil Pesto none the less. ( I will take the time to write out my Pesto recipe in the future, I make it without measuring the ingredients so I will have to take some time to measure and write it down next time!) Spaghetti squash with pesto, Passed!
“Al Pomodoro”, w/tomato. To make it a quick try I used what my children call The World’s Best Tomato sauce. After years and hours of pealing and deseeding tomatoes, making my own tomato sauce, which I happen to LOVE, my kids tell me that Mari’s tomato sauce is the best. Ofcourse my next move was to ask Mari her trick! So to find out she uses tomato paste. Yep, just tomato paste. No fresh tomatoes, no sautéed vegetables, not even onion or garlic. Just a tablespoon butter melted in a small pan a couple tablespoons of tomato paste and a little broth, fresh cream or a laddle of the cooking pasta’s water to liquify the sauce enough to serve it over, in this case, Spaghetti squash. A grating of Pariggiano and there it is, The World’sBest Spaghetti squash al pomodoro!! PASSED!
“Alfredo”, with broccoli and shrimp. I sautéed a clove of garlic and a small piece of onion, chopped, in a tsp or so of butter, I added a few broccoli florets and a few shrimp, salt & peppered, then added approximately 1/4 c heavy cream and a grating of parmiggiano. When warm and bubbly I added the spaghetti squash to the pan and cooked at low heat until warmed. Topped with parmiggiano and WOW, delicious! PASSED!
The next Test? Spaghetti squash and meatballs…. and maybe even with my Pumpkin & bacon sauce 🙂