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April 7, 2011

Living in the CSA: Spaghetti squash with herbs and butter

After a bit of a delay, I'm back with another CSA report. Last week, we were so busy for the weekend that I didn't get to do much experimenting at all. We ended up making a massive batch of vegetable soup with much of it.

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I did make this yummy (albeit not that pretty in this iPhone picture) spaghetti squash dish, based on this recipe from Emeril Lagasse but adapted with what I had in my kitchen. The recipe follows after the jump. I'd had spaghetti squash quite a few times -- my stepdad used to make it for dinner when I was in high school -- but I'd never cooked with it. The hardest part was cutting the raw squash in half. I thought I was going to lose a finger there for a bit. After that, it was ridiculously easy.

Today, we'll be getting golden beets, sugar snap peas, green beans, spinach, mushrooms, yellow onions, blood oranges, apples, eggs and bread.

The only thing new to me this time will be the golden beets. Any suggestions?

 

Herbed Spaghetti Squash

From Emeril Lagasse

1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

 

Notes: My squash was a bit bigger than the suggested size, and thus, obviously, look longer to cook. I didn't have any fresh herbs, so I just used a variety of dried herbs. Fresh would have been better, but if I'd waited until I got to the store, it would have been days. I also used less butter and added a dash of olive oil instead. 

(Pic by me)

Posted by Sarah Kickler Kelber at 2:58 PM | | Comments (5)
Categories: CSA, Living in the CSA, Recipes
        

Comments

SKK, I've never cooked golden beets, but I would probably steam them until tender, then slice them to use in a salad. I'd garnish with some chopped green herb to taste. Please let us know what you did with them!

I'd roast them and use them in a salad. Perhaps with some goat cheese.

I can't remember: have you said which CSA this is (and whether it's available in the City)? It sounds WAY better than the one I tried out for a couple of years.

I'd take that spaghetti squash, form it into a patty with onions, salt, pepper, a bit of egg and flour to combine, and skillet fry them latke style!

I learned from a magazine years ago to do spaghetti squash in a microwave. basically poke a lot of holes in it, nuke for 5 minutes, turn, and continue doing that till it's soft. then cut in half and pull out strands. works well, quick and much easier to cut!

Golden beets are good with anything regular beets are, just less sweet. i've added them to soups and salads but favorite is roasted, sliced with olive oil, salt and pepper.

thanks for this column, it's quickly becoming a favorite!

make red beets often. Tried golden but didn't like. Not sweet.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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