Southwest Spaghetti Squash

Squash that doesn't taste squashy? Yes, please. I'm trying to like it, I really am, but I don't want every squash-based meal to taste like, well, mashed orange squash.



This dish will get another chance in our kitchen. I tried to make it a slow-cooker-friendly meal so we could eat immediately after running group, but it didn't really work out the greatest. I couldn't decrease any liquids, since there aren't any additional liquids, so it turned out very soupy. I made a last-minute decision to serve it over leftover brown rice, which saved us from going out for crappy fast food. The flavor was great--pretty powerful heat from the tomatoes, actually--and I would like to see how it turns out in a casserole dish as written.



Southwest Spaghetti Squash
from Favorite Brand Name Incredibly Easy Gluten-Free Recipes

serves 4

1 spaghetti squash, about 3lbs
1 can (14.5oz) Mexican-style tomatoes, undrained
1 can (15oz) black beans, rinsed and drained
3/4 cup shredded Monterey Jack cheese, divided (we used cheddar)
1/4 cup finely chopped cilantro
1 tsp ground cumin
1/4 tsp garlic salt (I subbed kosher salt and garlic powder)
1/4 tsp black pepper

1. Preheat oven to 350* and spray a large baking pan and a 1.5qt casserole dish with nonstick cooking spray. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut-side down, on prepared baking pan. Bake 45-60 minutes until tender. Shred squash with two forks; place in a large bowl.



2. Add tomatoes, beans, 1/2 cup cheese, cilantro, cumin, garlic salt, and pepper; toss well. Spoon mixture into prepared casserole dish. Sprinkle with remaining 1/4 cup cheese.

3. Bake uncovered 30-35 minutes or until heated through. Serve hot.

If I were to attempt this in the slow cooker again, I would drain the tomatoes, omit the last 1/4 cup of cheese, and maybe mix in some more beans.

Newly improved Curry-Stuffed Acorn Squash

Tonight we made this recipe for the second time, and made a few changes on the way. This time I used a Cameo apple, since the Fujis were gone, a white onion since the red ones had either been used or had sprouted, and regular ground turkey instead of the spicy sausage because I had mislabeled the leftover container in the freezer. Luckily I realized this last part before serving, and thus had a chance to adjust the seasoning as needed--which mean adding crushed red pepper and cayenne. Knowing that my son wouldn't even touch this, I used a fairly heavy hand when spicing it up. The H noticed. Another change I made was to add 1/4 tsp curry powder to the quinoa while it cooked (stovetop this time, not rice cooker). We topped the whole shebang with freshly grated Parmesan cheese instead of cheddar.

Last time we had this, The H had asked for a sauce to drizzle on top, so I put my best "just wing it!" foot forward and came up with a pomegranate blueberry reduction. This involved simmering 100% pure pomegranate juice (3/4 cup) with frozen blueberries (1/4 cup), a whole cinnamon stick, a smashed clove of garlic, some squirts of honey, and a bit of freshly ground black pepper. Just before we were ready to eat, I whisked in a cornstarch-water slurry and let it bubble furiously until slightly thickened. Then into a gravy boat it went, and dinner was served.

The tart, fruity sauce helped balance the spicy-smoky flavor of the curried squash filling. We broke from tradition (having water to drink with dinner) and drank glasses of sparkling water mixed with more of the pomegranate juice to help tie everything together. Considering that The H had a second helping, and afterwards told me it was a great meal, I'd say all the changes were well worth it. I had originally intended to serve this with my beloved roasted broccoli, but time got away from me and we decided we wouldn't miss it. We didn't. :)

OK, I *owned* that squash.

Acorn squash. Small, pointy-ended green skinned veg. I asked about it in my previous post. I have (had) 5lbs of it in the basement, thanks to the co-op. And up until dinner, I'd only ever eaten it buried under mounds of butter and brown sugar. Growing up, it was the one squash I could tolerate the most, but I had to eat it as described above and it had to be eaten first. Why is it that squash gets cold so fast? Anyway, childhood memories aside, this squash was awesome. I took a few (pathetic) pictures of it, but won't gross you out with them right now. Perhaps I will edit to include them later... you know, when the camera isn't several rooms away and I'm not feeling so lazy.

Here's how it went down:

I wanted to make quinoa and acorn squash and had the brilliant idea of stuffing the latter with the former. Got that? But what else should go into it? A little rummaging in the freezer and pantry brought forth 4oz of cooked ground spicy turkey sausage, a tiny delicata squash, apples, and onion. And thus, my dinner began. The quinoa (in veggie broth) simmered itself in the rice cooker while I baked the halved squashes at 350 for 40 minutes or so. I chopped the apple (Fuji) and onion (red) and sauteed them in olive oil, then added the mostly-thawed cooked sausage. When the squash was soft, I scooped out each half and added the flesh to the skillet, stirring well to combine. I threw out the delicata skins and put the acorn shells back into the baking dish.

A quick taste determined that it was good, but not really flavorful. I hadn't added any salt, pepper, or seasonings yet. What to add? Italian herbs = bad combo. Red pepper = overkill with the sausage. Nothing sounded good...until I found the curry powder. It was PERFECT. And my Curry-Stuffed Acorn Squash was born. I added 1/2 teaspoon to my skillet, scooped some quinoa into the squash, then stuffed the seasoned filling into the four cavities. I topped each one with a tiny shower of locally-made mild white cheddar and tossed them back in the oven for a few minutes to warm through and melt. The sweet, gently spicy, smoky nature of the spice complemented the flavors in the squash just right. At dinner, I was that annoying cook who kept exclaiming over her own brilliance and tasty end result. Ha! I wasn't the only one, though; The H even said I could submit it to CE Mag. It was seriously good. I was so proud of us! At The H's suggestion, next time I make this, I will attempt a red (or other colorful) reduction or sauce.

After dinner I pounded out a fast and awesome 3.25 miles on the treadmill. Endorphins may or may not be contributing to the glowing review of this meal, though even before I cranked up my iPod and broke a good sweat, we were saying how good it was. :) Yay squash!

I give it 8 out of 10

Tonight's dinner was a combination of quick leftovers + something The H doesn't like. He's traveling for work, just for the night, so baby duty was all on me. Whew! I can't imagine how moms of multiples ever manage to eat; getting my son and the dog fed and played with left little time for me to prep my own meal, which is why I was sitting down to it at 8:30 tonight. Yikes!

The leftover portion was frozen turkey sloppy joe filling from Clean Eating Magazine (for which I don't think I've yet posted a recipe, though this is the second time in recent weeks that I've mentioned it...). I love that I made a huge batch and am still finding them in the freezer! I had it on an Arnold sandwich thin.

My "H won't eat this, let's do it" treat was a small delicata squash from the co-op, sliced and roasted and drizzled with maple syrup and toasted almonds during the last 10 minutes of cooking. The idea came from Clean Eating Magazine, the Nov/Dec 2009 issue.

Overall, it was filling and colorful, and certainly easy to prepare. I'm detracting a point from each component because the sloppy joe got too mushy and suddenly said "Don't eat another bite of me!" (ever have food do that to you?) and the squash could have had more flavor. Perhaps the way I prepared it (sliced, rather than scooped and mashed) had something to do with that. However, I would make both parts again. Thus, 8/10.

Brussels Sprouts with Chicken Apple Sausage

Brussels sprouts make me happy. I taught myself to like them, probably over the course of a year and various preparation attempts, and they gradually turned into something I crave. So sad that The H doesn't feel the same, but oh well. More for me. The ones I used for this recipe were from the farmers' market last week, so they were fresh and local. Perfect! I will actually eat this twice today. I made it for lunch, figuring I'd have more time to play with a new recipe in the afternoon (gotta love working from home) and I'll have the leftovers for dinner, after baby is in bed.

The recipe comes from Cara's Cravings, a blog I get a lot of ideas from.

Shredded Brussels Sprouts with Winter Squash and Apple Chicken Sausage

Makes 2 servings

3/4 lb butternut squash, diced

4 tsp olive oil, divided

2 cloves garlic, minced

2 links smoked apple and Chardonnay chicken sausage (Trader Joe's brand is great), sliced

3/4 lb Brussels sprouts

Dash of nutmeg and smoked paprika, to taste

1/2 oz toasted pinenuts

1. Wash, peel, and cube the squash, and microwave in a covered glass dish for 5 minutes on high. (Mine took 4 minutes on 70% power, but I have a NASA-quality nuker, I think.)

2. Meanwhile, wash, trim, and slice the Brussels sprouts into ribbons.

3. Heat half of the olive oil in a large skillet over medium heat and add the squash cubes with a dash of salt. Cook a few minutes until nicely browned. Add the chicken sausage and cook another 1-2 minutes, then add the garlic and cook for 30 seconds (this part smells sooo good!). Remove from pan and keep warm.

4. Add the remaining 2 teaspoons of oil to the skillet, turn the heat to medium-high, and add the shredded Brussels sprouts. Season to taste with more salt, nutmeg, and paprika. Cook 2-3 minutes, stirring occasionally, until nicely browned (I added a bit of water to keep the pan from charring; I may have had the heat a bit high). Add squash mixture and toasted nuts, heat through, and serve.

Cara's blog shows the nutritional info for this recipe, so if that interests you click the recipe name above and take a peek.

OK, so remember how I don't like squash? This recipe did its best to change that. It was delicious! I did make a few substitutions based on what I had: a small golden acorn squash instead of butternut, sweet apple sausage instead of smoked apple Chardonnay, and walnuts instead of pinenuts.

The creaminess of the squash surprised me; it really tied the other flavors into a cohesive, comforting fall dish. Nutmeg (not usually a flavor I care for) was a perfect complement to the sweet sausage and other ingredients. I truly cleaned my plate. Next time I might increase the garlic a bit, or add a chopped green onion. It smelled fantastic when it hit the hot pan, but I didn't taste much of that aromatic bite in the finished dish. I'm interested to know if the flavor develops more as it sits in the fridge. Stay tuned for an update (I know, you're on the edge of your seat). I ended my meal with a few squares of extra-dark chocolate.

UPDATE: It was not as drool-worthy as leftovers. The nutmeg was still comforting and the smoky paprika came through better, but the squash was overly squashy and the sprouts were a tad on the wilty side. Plus, I ran out of chicken sausage about halfway through, so that was a bummer. Definitely try to eat this one fresh.

Keeping it local

I'm so very excited to report that I've joined a local co-op! Rather than relying on the farmers' market from May-November, I now have year-round access to fresh, local produce, meat, eggs, and a whole ton more. This is my first cycle with the co-op, so I can't say for sure how I like it yet, but so far I'm thrilled. (The H may not be, once he sees the total, but we have to *eat* right?) :) My desire to eat and shop locally has been growing since this blog began. Reading Animal, Vegetable, Miracle by Barbara Kingsolver has contributed to that quite a bit. It reads like a novel, and while I don't agree 100% with every word inside, I like that the tone is not preachy or holier-than-thou at all. I've already recommended it to my mom, an avid herb-and-veggie gardener, and asked that The H read it when I'm done, so he can understand where my "locavore" tendencies are coming from.

This co-op shopping cycle, I'm trying out a bunch of different producers, ordering things like eggs, squash, potatoes, lean beef, and dried cherries. Did you see that I wrote "squash" there? I know it's not one of my favorites, but I'm really trying to like it. Eating locally means I am choosing not to buy a bunch of warm-weather fruits and veggies until April or May, so I'd better get used to what's available here in the mitten state. I figure getting it fresh and local might help with that endeavor, since that is likely where the best, most flavorful product will come from. My experiments with spaghetti squash and sweet potatoes have turned out well, so I have nothing but high hopes for the other varieties we'll try this winter. Up next: buttercup. Stay tuned. Maybe one day I'll take a picture or two and stick them on here.

Squashy success

My first attempt at cooking spaghetti squash can now be classified a success! It wasn't write-home-to-Mom amazing, but it was pleasant and surprised both me and The H. I love that it was a bit "al dente" and not a mushy, pasty mass like most autumn squashes I've had in the past. Its color was a rich golden that reminded me of a hay bale. There was no need to slather this squash with butter and brown sugar and slam it down before it got cold, as I did so often during my childhood. I did, however, use those very seasonings (well, SmartBalance "butter"), just less of them. The H even took more than one serving, which I have not seen him do with any cooked vegetable other than green beans.

The rest of dinner was a delicious accompaniment; I laid balsamic-marinated chicken breasts on top of the squash and served a completely from-scratch (as in, not even a recipe) spinach-barley risotto that I am most proud of. That is the recipe I'm going to share, since it's my very own and I am so pleased with how it turned out. Measurements are approximate, as that is how I cook, so adjust to your own tastes.

Spinach Barley Risotto - serves 4 - approx. 45min cooking time

Oil

2 cloves garlic, minced

1 cup quick-cooking barley

4 cups broth or stock (I might use some wine next time)

4 cups fresh spinach, chopped

1 large chard leaf, chopped

Lemon zest

Lemon juice, optional

Salt and pepper to taste

Add 1-2 Tbsp oil to a deep pot (I used my pressure cooker without the lid) and saute the garlic until fragrant. Add the barley and toast, stirring often, until slightly brown. Add a bit more oil if the barley starts sticking to the bottom of the pan. Slowly add about 1 cup of the broth and stir; season with salt and pepper. Stir almost continuously. Let the mixture bubble over med-high heat until most of the broth is absorbed. Add another cup of broth and repeat. Don't forget to keep stirring! Repeat until all broth is used, adding the chopped greens with the last addition of broth. Add zest and/or juice and more salt and pepper just before serving.

This came out creamy and flavorful; I could not have done better if I'd had a family recipe staring me in the face. The addition of the chard was a last-minute inspiration when I was in the fridge for the lemon; we are going out of town again soon and I want to use as much of our fresh produce as possible before then. The chard was so buttery when we had it with eggs last week, I thought it might contribute to the creaminess of this dish. I was not disappointed! This risotto was the only portion of our fantastic fall dinner that the baby would even consider swallowing. He was eating it by the fistful. I'd consider that a good review, wouldn't you?

Now *this* is fall!

The weather here today is nothing short of blustery. Tree-whipping, raindrop-slinging, shutter-shaking blustery. And I love it. This weather inspires a menu based around comfort foods. So long, cold salads. See you next year, outdoor grill. Bring on the CrockPots and roasting pans! To be fair, I do use my slow cookers year-round, but nothing says "fall" quite like a big simmering crock of chili and a pan of cornbread in the oven (too bad I made that last week, when the cooling temps suddenly jumped to 80 and humid...)

In keeping with my newest endeavor of local clean-eating whenever possible (it only seemed a natural progression) I picked up a few new things at the farmers' market last week. Selfishly, it's nice to see the crowds starting to thin (much easier to push a stroller and keep track of a sticky-fingered small boy while juggling my bags), though I know that means people aren't supporting the local farmers as much as they do the summer. I don't want to be just another fair-weather supporter, so I'm currently trying to get The H to let us join the local co-op.

Anyway, one of our latest pleasures has been enjoying palm-frond sized leaves of chard as a "nest" for farm-fresh eggs. I first tasted chard at our anniversary dinner a few weeks ago at a local-food restaurant, and I loved it. Amazingly, it was not hard to reproduce that great flavor and buttery texture at home. I love the guy who sold me the chard; he has consistently given me great advice regarding how to prepare his produce (he's the one who gave me sorrel for free a few months ago, simply because it would complement the dinner I told him I was planning) and the portions he sells are a remarkable value. The eggs, from another local farm, were a wonderfully creamy addition.

Tonight I will attempt to cook a market-bought spaghetti squash to go with our balsamic-marinated roasted chicken breast. This was supposed to be last night's dinner, but a too-long trip to the grocery store necessitated other plans. It's just as well; the howling weather outside much more perfectly matches the fall feel of this meal. I'm planning to stir up a spinach-barley risotto for another side. And tomorrow, it's off to the market again to get more eggs and whatever other treasures are there.