Spiced Spaghetti Squash

October 9, 2010 § Leave a comment


Often times during the summer I will shred zucchini and use it in place of a pasta.  Although, when the chili air and short days of autumn appear the days of zucchini pasta are enthusiastically replaced by strands of spaghetti squash.  Its flavor is light and versatile, eager to adapt to almost any flavor you should choose.  Think of it as a vegetable chameleon.   I choose to coat it with a cumin, coriander, and chili pepper butter today as I prepared another sample for the Ruston Farm CSA.  If these spices don’t make you smile in anticipation of a nice warming meal, try substituting oregano or thyme for an Italian classic, or ginger and lime for something Asian and bright.  Also an option is to use solely olive oil and make the dish completely vegan, or maybe sesame oil with the ginger and lime.  So many options, so little time.


Spiced Spaghetti Squash

1 spaghetti squash (preferably from your farmer)
4 tablespoons butter or oil (I used a combination of both)
3 cloves minced garlic
sprinkling of chili pepper
1 teaspoon ground cumin
1/2 teaspoon corriander
to taste
1/2 cup golden raisins
1/2 cup toasted nuts

Preheat the oven to 375 degrees.  Cut the squash in half and scoop out the seeds.   Place the squash on a light oiled baking sheet with the cut side down.  Roast for about 35 minutes until you can pierce the skin very easily with a knife.  While the squash is in the oven, melt the butter/heat the oil and add the garlic.  When the garlic is nice and golden add your spices, salt, raisins, and nuts.  Take the spiced butter off the heat.  Once the squash is cooked, remove it from the oven and let it cool to the point where you can touch it without disfiguring yourself.  Peel the skin with your brave fingers, a knife, or just use a fork to scoop/shred the strands into a bowl.  Mix in the spiced butter, and your are finished.

Eat Happily.


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