Disclaimer: This was my first time working with spaghetti squash! Truth: I loved it!
Last week, I went to the farmer's market in search of squash to display in my fruit and veggie basket.
I was just looking for pretty colors, interesting shapes and a variety of textures. This was supposed to be a simple fall display. One I'd eventually get around to eating (like our Halloween porch pumpkins...eventually).
When I got home, I filled my basket and took a moment to browse Pinterest.
I'm not exaggerating when I say that I must have been hit with about thirty spaghetti squash recipes.
It was a sign.
So the cogs and wheels in my head began to churn. I looked over a few of the recipes, then consulted my trusty Kripalu Vegetarian Cookbook. I had a plan.
I've never been very good at following recipes. I think that's why I can't make a successful batch of croissants despite numerous attempts. I'm an improviser, an embellisher, I need space to make something mine. Which is great when you're talking spaghetti squash bowls and not so great when you're talking croissants (one day...).
There were quite a few steps. This wasn't the quickest recipe.
But it was delicious and healthy and very worth it!
Here's what I did:
Ingredients:
1 Medium sized spaghetti squash
1 Medium red potato
2 stalks of Tuscan kale
1medium yellow onion
2 tablespoons grated ginger
1/2 cup French lentils
1 small yellow squash
1/2 cup couscous
1 tablespoon balsamic vinegar
4 cups vegetable broth
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon dill
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon Himalayan sea salt
2 tablespoons ground flax
Spaghetti Squash Prep:
Being careful not to cut all of my fingers off (much easier said than done!), I took the biggest and sharpest knife from my knife drawer and cut the squash in half lengthwise.
Once open, I placed the halves face down in a cake pan, filled halfway to the top with water and placed in the oven at 350 degrees for 45 minutes.
I set the halves out to cool for thirty minutes before scooping out the contents of the center with a spoon. The seeds I laid out to dry for roasting (another project for another day).
The pulp, I set aside for the filling.
Filling:
This was a crock pot dish. If you have sturdy ceramic cookware, you can use that in lieu of a crock pot.
I love crock pot cooking because it's so easy and you can just dump everything in at once and be on with your day.
I cubed the potato, the onion and squash.
I cut the kale into thin strips.
I added the spaghetti squash spaghetti pulp.
Everything went in together. I gave the mixture a good faith stir before placing on the lid and giving it three and a half hours to cook.
Three and a half hours later, for the final step, I scooped the filling into the spaghetti squash halves which were set at room temperature to cool.
I popped the boats in the oven at 350 for ten minutes to give everything a nice overall brown.
Once out of the oven, I drizzled a little olive oil, sea salt and pepper over the top and....ta-da!
Dinner is served!
This is a delicious, hearty, savory, vegetarian dish that can be used as a main or a side.
