When I recently received spaghetti squash in my CSA box, my farm newsletter included a link to this Food 52 recipe. I had to make it after reading the first line of the article- “When you think spaghetti squash do you think snoozefest?” Maybe? I definitely hadn’t cooked or eaten spaghetti squash in recent memory.
This recipe was adapted from Food 52, contributed by Checker. I modified the proportions and method. The results were cheesy, buttery, and subtly sweet. Easy and simple to prepare and no longer a snoozefest! 😉
1 medium-sized spaghetti squash
2 tablespoons unsalted butter, melted
4 tablespoons turbinado sugar
4 to 6 T freshly grated Parmesan cheese
1 pinch coarse salt, plus more to taste
Preheat your oven to 400° F. I set my oven to convection roast.
Line a baking sheet with parchment paper or foil.
Halve the squash lengthwise and scoop out the seeds.
Brush the inside of the squash liberally with the melted butter and sprinkle sugar all over the insides.
Place the squash cut side down on the lined baking sheet. Brush a little of the butter over the skin. (I used the residual butter that was left on the basting brush.)
Bake for 45 minutes to an hour, or until the skin of the squash is starting to show some brown blisters.
Use a fork to scrape out the strings of squash, loosening it so that it’s a spaghetti-like consistency.
Toss with grated Parmesan, season with salt, and serve.
I know that “Taco Tuesday” is a popular dinner plan… It is just a plan that doesn’t work with my kids’ after school schedule. 😦 We are trying to have “Soup Tuesday” because everyone has to eat at different times! So, the exciting new plan is to have “Taco Wednesday” – with enough time for my to execute my “Taco Tuesday” recipe from Rick Bayless. 😉 Great!
These are wonderful winter tacos featuring one of my favorite combinations- butternut squash and bacon. The tomatillo-chipotle sauce was an added bonus. (as was the arugula!) This recipe was adapted from RickBayless.com. I modified the plating, doubled the recipe, and increased the garlic. Yummy!
6 to 8 medium (about 1 pound) tomatillos, husked, rinsed and cut in half across the equator
2 canned chipotle chiles en adobo, stemmed
1 small (2-pound) butternut squash, peeled, seeded and cut into 1-inch chunks (about 6 cups of chunks)
4 oz (5 thick strips) bacon, cut crosswise into 1/2-inch pieces
1/2 tsp coarse salt, more to taste
1/2 cup fresh goat cheese, crumbled
Generous handful fresh watercress or wild arugula
12 to 16 corn tortillas
Set a large (12-inch) skillet (nonstick or lined with foil) over medium-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned and soft, 5 to 6 minutes, flip everything over and brown the other side. (The garlic should be soft.) Cool, then peel the garlic.
In a blender, combine the peeled garlic, tomatillos, stemmed chipotles and 2 cups water. Blend to a coarse puree. (I used a Vitamix.)
Scoop the butternut pieces into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 4 to 5 minutes. (I used a silicone steaming lid instead of plastic wrap.)
Meanwhile, in a large (12-inch) skillet set over medium, cook the bacon, stirring occasionally, until crispy, 5 to 7 minutes.
Add the butternut and tomatillo sauce to the pan, raise the heat to medium-high and bring the sauce to a brisk simmer.
Cook until the butternut is fork-tender and the sauce has reduced by about half its volume, about 20 minutes.
Taste and season with salt (it will need only about 1/2 teaspoon because of the bacon’s saltiness).
Using a tortilla warmer, or a plate covered with plastic wrap, cover the tortillas with a damp paper towel. Warm the corn tortillas in a microwave for 1 minute.
Top each tortilla with a generous sprinkling of arugula or watercress. Scoop the hot topping over the top and finish with a sprinkling of the goat cheese.