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Recipes A-Z from our farm
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Store spaghetti squash like winter squash: it is a winter squash! Store on a counter or porch until cut open; once cut open store in fridge and cook within 1 to 2 days.
Spaghetti Squash and Tarragon From Chef Jonathan Miller
1 spaghetti squash, halved lengthwise and seeded
1/4 c white wine
1/4 c pine nuts
1 T white wine vinegar
zest of half a lemon
juice from half a lemon
leaves from 2 thyme sprigs
crushed red pepper flakes
1/4 c olive oil
leaves from 3 sprigs tarragon, chopped
1/3 c grated ricotta salata
Heat oven to 350. Baste the spaghetti squash flesh with olive oil and sprinkle with salt and pepper. Put cut side down in a baking sheet and pour in the wine and about a third cup of water. Roast for about 50 minutes, until just barely tender, then remove from the oven and flip the squash over to cool. While the squash roasts toast the pine nuts until nicely golden.
Combine the vinegar, lemon zest, lemon juice, thyme, crushed pepper and a little salt in a bowl. Whisk in the olive oil until emulsified.
Scrape the squash out of its skin with a fork, separating it into strands and put in a large bowl. Toss with the dressing, then finish with the tarragon, ricotta salata, and the pine nuts. Serve while still warm or at room temperature. Yummy!
Spaghetti Squash & Shrimp Salad 6-8 servings adapted from a recipe on Chowhound.com
Dressing (Nuoc Mam)
4 cloves garlic
2 small red chilies or 1 ½ Tbsp.Vietnamese chili-garlic sauce
1 C. warm water
2 Tbsp sugar
3 Tbsp lime juice (about 1 large lime)
½ C. fish sauce
1 medium Spaghetti squash (4 –– 4.5 lb) yields about 9-10 cups
cooked squash.
1 cup loosely packed Thai/Holy Basil OR Mint
1 ½ lb. Medium sized shrimp
To make the dressing, cut chilies into small rings. Place chilies, garlic and sugar into a mortar and pound into a coarse, wet paste. (If you don't have a mortar, just chop with a knife.) Transfer to a small bowl and add the warm water, lime juice and fish sauce. Stir to dissolve. Set the dressing aside.
Cut squash 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, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands. Let it cool.
While the squash is cooking, boil the shrimp in lightly salted water. Drain and rinse in some cold water. Peel and butterfly them after they cooled. Add to Squash.
Chop the basil coarsely and add to squash. Mix until the shrimp and basil are evenly distributed.
Mix dressing into squash mixture right before serving. There is more dressing here and is needed for a 4 lb. squash. Mix in only as much dressing as needed to your desired taste. The remaining dressing can be used as a condiment for dipping meat, seafood, and vegetables or for drizzling on plain rice. The dressing will keep up to two weeks in the refrigerator.
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Mix cooked spaghetti squash with a little egg and flour. Add fresh minced ginger, white pepper and sliced green onions (but no salt). Fry like a potato pancake and serve with soy sauce. Yum!
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Cook Spaghetti Squash by cutting in half and cooking like a pumpkin or butternut squash in the oven until it can be easily pierced by a fork. Gently scoop out sqush 'noodles' and serve hot with red sauce or cooled like a noodle salad with your favorite dressing.
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Saute garlic and butter until the garlic is soft. Cut the squash in half and steam the squash until tender. Then separate from the shell by running a fork along the length of the squash to get spaghetti-like strands. Add to the pan and toss to coat with butter and garlic. Add fresh diced tomatoes and torn fresh basil, cook for a minute or two and add salt and pepper to taste.
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