Follow along with me on my resolution to eat not just locally, but seasonally in San Francisco. Fresh Friday!
Errr, Monday. Sorry this week's Fresh Friday is a little late, due to my soft foods diet and vicodin-induced nausea, there wasn't much cooking going on other than a big pot of French onion soup.
I made this squash and served it with an simple salad of spinach from the farm and radicchio from a friend's garden, a little parm and a drizzle of olive oil and vinegar, along with green beans that we sauteed in the spices and butter that were left in the pan. It got rave reviews and was crazy easy.
Moroccan Spiced Spaghetti Squash
1 spaghetti squash
3 tablespoons butter
1 clove garlic, minced or crushed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground red pepper
3/4 teaspoon salt
I sliced the squash lengthwise, rubbed with a little of the butter and turned the halves upside down on a silpat-lined baking sheet, and roasted for 45-50 mins in a 400 degree oven.
When it comes out of the oven, the squash halves look just like any other squash, turn them over and let cool slightly, then using a fork, scrape the tines across the short side of the squash and pull it out as it "spaghetti's up."
In a skillet over med heat, melt the butter and saute the garlic a little bit, then stir in your spices, and toss the strands of the squash in the butter. Serve hot and eat it up!
recipe from Gourmet, February 2002