Fancy (for finals week) Spaghetti Squash

December 7, 2010 at 5:08 am Leave a comment


Finals week.  In the immortal words of Liz Lemon “Blergh.”  Make it special with fancy brain food!

Let’s say you have one of these ^, a hungry vegetarian with lots of studying to do.  Sounds like a perfect opportunity for trying out a new vegetable and make it look fancy! in 15 minutes!

You’ll need these:
A spaghetti squash, 2 cups of spinach, black olives (I Used kalamata), garlic, olive oil, salt and pepper, about 1 cup tomato sauce or diced tomatoes, capers, 1/2 an onion, parmesean cheese 1 cup chickpeas,  6 sun dried tomatoes, goat cheese, and parsley.

None of these ingredients are absolutely necessary except the spaghetti squash, nor are the measurements hard and fast.

To begin, stab the squash10-15 times all over so that it doesn’t explode in the microwave very spectacularly.

Microwave the squash for about 2 minutes and it will be easier to cut.  Cut your squash in half, but try not to be like me, as I am a terrible squash-cutter.
Put the squash in a microwaveable dish and cover it with wax paper or saran wrap or whatever you like.  Microwave it for about 5 minutes per pound of squash.  I did about 10 minutes for this one.  Scoop out the seeds.
Begin raking a fork across the cooked squash.  You will noticed long threads forming…like spaghetti.  Magic!

Sprinkle the strands with salt and pepper, and a little butter if you are so inclined (I am so inclined) and set aside.
Fantastic.  Now, the next few steps can all be conducted while the squash is microwaving, so you can be ready to eat when you’re done forking the squash.  Heehee.

Start a nonstick skillet with about 1 tablespoon olive oil.

Add in the onion, I sliced mine, but you could chop or dice or whatever throws your hair back.  Or use defrosted frozen pearl onions.  Whatever.

When the onions are soft add sundried tomatoes.  I sliced mine, but you could dice or chop or….is there an echo in here?  Add about a clove of garlic too, for fun.  If you can’t find sundried tomatoes in the produce section, lots of grocery stores carry sundried tomato paste, which would do just fine here, maybe a tablespoon?
When the garlic is cooked (30 seconds?) add in your tomato product.  I had leftover pasta sauce, but you could use half a can of diced tomatoes or a 4 oz. can of tomato sauce, I’m going to love you anyway.

Now, add in your (pre-cooked) chickpeas.
Spread all the spinach on top of this mixture and put a lid on it for about 3 minutes, that’s enough time to wilt the spinach and deal with the spaghetti squash.
Spinach is wilted. Hurray!
Well..mostly wilted.   Grate in about…meh 1/4 c Parmesan cheese.

Stir, and the cooking is done!

Now, for assembly.
Squash:
Spinach/Chickpea/Tomato Goodness and a few olive halves.

Parsley and a few capers
Goat Cheese.  Everything’s fancy with goat cheese.
Side View:

Feed to your favorite hungry grad student (that might be you).  Enjoy!


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