Spaghetti Squash recipe

I'm in the Dallas-Ft. Worth area. We have only been doing SFG since August of last year. Our daughter is in Grad school about 50 miles away and is a vegetarian. Thus she loves to visit and take back produce and we try to plant what she might could use. This spaghetti squash was Park Seeds Small Wonder Hybrid (1-2 servings per fruit). I fought the evil SVB for days with flashlight, toothpicks and knife, morning and dusk. Tried to buy the one, single fruit enough time to mature. It was worth it. Daughter was in Seattle for the summer so Bob and I got to enjoy! The recipe is from the book "The Vegetable Dishes I Can't Live Without" by Mollie Katzen, author of Moosewood Cookbook. Recipe will follow in post.
Jane
P.S. i will replant this August after SVB season. I will use row cover next year to try to get a successful early crop. This is a great plant.

Spaghetti Squash with Caramelized Onions and Crispy Sage Leaves
from “The Vegetable Dishes I Can’t Live Without” by Mollie Katzen

Personally, I love this book right up there with the SFG Cookbook!

( I adjusted the following recipe for our 1.25 pound squash. The recipe below is for a full sized squash.)

2-3 Tblsp extra-virgin olive oil, plus extra for baking
1 (3-pound) spaghetti squash
1 tsp unsalted butter (optional)
1 1/2 cups minced onions
1 tsp minced or crushed garlic
1/2 tsp salt
freshly ground pepper, to taste
Crispy Sage Leaves (follows0

Pre-heat oven 425 degrees F. Line a baking tray with foil and coat lightly with olive oil..

Cut the squash in half lengthwise and remove the seeds, either by scraping with a spoon or cutting with scissors or both. Place halves cut-side down on the tray and bake for 35-40 min. (less for smaller squash). or until soft and easily pierced by fork. Remove from oven and turn oven down to 375 degrees F.

When cool enough to handle, scrape the squash with a fork, allow steam to escape and separate the strands. Finish by scooping the shell with soup spoon and the rake the strands with a fork. Large squash will yield 5-6 cups of strands.

Add a bit more olive oil to the tray and spread the strands around in an even layer and return to the oven for 15 minutes.

Place a large skillett over mediu heat. After about 1 minute add the olive oil and swirl to coat. Melt the butter if desired (extra flavor!). Add minced onions. Saute. medium heat, until softened, about 5 minutes, or until onions are soft and startingt o turn golden.

Add onion mixture to the squash on the tray, mixing together with a fork. Return tray to the oven, turning oven down to 350 degrees F, bake stirring occasionally, for about 30 minutes or until a deep golden brown. Serve hot, warm or at room temperature, topped with ground pepper and a few Crispy Sage Leaves.


Crispy Sage leaves
from “The Vegetable Dishes I Can’t Live Without” by Mollie Katzen

1 Tblsp extra-virgin olive oil (or as needed)
16 to 20 large, fresh sage leaves, washed and patted dry

Line a plate with several layers of paper towels and set aside.

Place a small skillet over medium heat. After about a minute, add 1 to 2 teaspoons olive oil - enough to generously coat bottom of the pan.

Add 3 - 4 sage leaves, gently pressing them flat. cook for only 5 - 7 seconds, then with tongs carefully flip them over. cook for about 5 seconds on teh other side, or until they turn a bright green with no hint of browning.

Quickly transfer to the prepared plate to drain. they will crisp as they cool. Repeat with remaining leaves, adding more oil as needed.

thanks so much for the recipe, sounds yummy. i'll have to try it with a store bought spaghetti squash, didn't grow that this year, maybe next year