Editorial
Front Page - Friday, August 28, 2009
Kay's Cooking Corner
Kay Bona
Many people do not care for meat. I love chicken, pork and sausage, but I could probably do without red meat and it would never bother me. However, if you are one of those who doesn’t even eat chicken or pork, then here is a great recipe for you: Spaghetti squash with roasted roma tomato sauce. It is a great dish without meat, but I suggest serving it with some pan-fried or grilled Italian sausages.
The word “squash” is really an abbreviation of the word “askutasquash” from the Narragansett Indians. Pilgrims found that difficult to say and shortened it to “squash.” Other tribes had similar words meaning “something that is eaten raw.” The Iroquois called it “isquoutersquash,” and the Algonquins called it simply “askoot.”
All squashes are members of the Curcurbita family that produces varieties of every color, texture, shape, size and range of flavors. There are winter squashes with tough skins, harvested mostly in the autumn, and soft-skinned summer squashes available in early summer.
There are three catagories in the Curcurbita family: Curcurbita pepo, which includes zucchini, summer, acorn, spaghetti, table queen, pumpkin, and colored gourd; Curcurbita maxima, consisting of hubbard, banana, buttercup, golden nugget, marblehead and pumpkin; and Curcurbita moschata which includes butternut, ponca, waltham, pumpkin and calabaza (or the spaghetti squash).
Spaghetti squash, usually available year-round, are pale yellow, cylinder-shaped vegetables weighing between 4 and 8 pounds. In the early 1990s, an orange version, known as “Orangetti,” was developed and this is what is frequently found in today’s supermarkets. The Orangetti is also higher in beta-carotene and is a little sweeter than the original squash.
When buying spaghetti squash, purchase hard, heavy fruit, eight to nine inches in length and 4 to 5 inches in diameter. Avoid any squash with soft spots, and green color is a sign of immaturity. The average 4-pound spaghetti squash will yield about 5 cups of cooked squash.
Microwave: Cut in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes. Adjust cooking time if necessary. Let stand covered, for 5 minutes.
Crock-Pot: Add 2 cups of water to cooker. Pierce the shell several times with a large fork; add to Crock Pot, cover and cook on low for 8 to 9 hours.
Once squash is cooked, let it cool for 10 to 20 minutes for easier handling. Pull a fork lengthwise through the flesh to separate it into long strands.
For a quick dinner, cook the squash in the crock-pot so that it is ready for preparing once you get home from work. Throw some sausages on the grill, add a salad and you have one great nutritious meal!
Spaghetti Squash with Roasted Roma Tomato Sauce
1 large spaghetti squash
2 pounds roma tomatoes
4 tablespoons olive oil
1 teaspoon coarse salt
8 cloves of garlic, peeled and sliced
1 cup fresh basil leaves
1/2 cup dry white wine
1 cup parmesan cheese, grated
Preheat oven to 375°. Cut squash in half, remove seeds and place in roasting pan for 45 to 60 minutes.
Wash and quarter roma tomatoes and toss in 2 tablespoons of olive oil and salt; place on a baking sheet. Roast in oven with squash about 45 minutes. Let squash cool 15 to 20 minutes. Sauté garlic in remaining olive oil until golden brown. Add roasted tomatoes, basil, and wine; simmer for 30 minutes. Remove spaghetti strands with fork set aside. When sauce is done, add spaghetti squash and toss. Season with salt, pepper; garnish with parmesan
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