Spaghetti Squaaaaaaashhhh!
(subtitled: "Because it can't all be navel-gazing and mortality.")
When you're stuck at home with a head/chest cold there's certain modes of self care you can undertake that are immediately gratifiying; amongst them is cooking something tasty, soothing, and healthy!
I'd had a spaghetti squash sitting in the fruit and veggie bowl on our counter for the past three months (don't judge). I'd been tending to it, making sure it was rotated occasionally, that it was free of signs of spoilage, heck I even wiped it down with a moist cloth when I would clean the bowl itself monthly.
I'll admit, I was sort of conducting an accidental experiment in both the hardiness of the vegetable and in denial that this beautiful squash that I bought with the intent of making into a pasta-substitute meal had lost my attention.
Then I remembered this wonderful cannellini bean sauce that my brother David taught me last spring when we were in Spearfish visiting my family.
Suddenly the thought of complex carbs, squash, garlic, olive oil, and red chili combined and I found myself making this late last night. The aging of the squash reduced the moisture by probably half and intensified the flavor deeply. The 'strands' had a just-past-al dente texture. Enjoy!
Spaghetti Squash with Cannellini Bean Ragout
Ingredients:
1 Large spaghetti squash - steamed and 'pulled' (approx. 3 pounds)
3 Cups cannellini beans (canned, freshly cooked, or frozen)
2 Cups water
2 Large Roma tomatoes (seeded and finely diced)
4 Large cloves of garlic (very thinly sliced)
1 Cup white wine (Pinot Grigio or a semi-dry Riesling work well).
1/2 Cup Extra virgin olive oil
1/8 Cup Italian parsley (finely chopped)
1/4 Teaspoon red chili flake (the hotter the better)
Salt & Pepper
Hardware:
1 Large skillet or sauté pan (12" or greater in diameter)
1 Large microwaveable pan or bowl (big enough to fit the two halves of the squash)
Plastic food wrap
Process:
1. Split the squash in half length-wise and place cut side down in the bowl or pan in about an inch of water and cover tightly with the food wrap.
2. Microwave the squash on high for 15-20 minutes or until the flesh 'pulls' away in pasta-like threads.
3. Save the steaming water that remains.
4. Meanwhile, preheat the sauté pan over very low heat - add the olive oil and garlic slices and allow them to very gently cook. If you see any sizzle turn the heat down. The garlic will begin to become slightly translucent (15-20 minutes).
5. Add the cannellini beans and tomatoes (drained of most all their liquid) and turn the heat up very slightly and stir occasionally until heated thoroughly and they have begun to breakdown slightly (10-15 minutes).
6. Add the wine and about a half-cup of the steaming water to the beans and tomatoes and bring back to heat.
7. Add Salt, Pepper, and Red Chili to taste.
8. Add the spaghetti squash and sauté until combined and heated thoroughly.
9. Add the chopped parsley and combine.
10. Serve immediately with a good crusty bread and some of the wine used in cooking.
Yield: 6-8 Servings
Notes:
1. Cook time ~35 minutes - Prep time ~15 minutes.
2. Be careful when pulling the squash and use a thick towel or silicone mitt to hold the halves as they're very hot and a little unwieldy.
3. While I aged my squash you certainly don't have to at all.
When you're stuck at home with a head/chest cold there's certain modes of self care you can undertake that are immediately gratifiying; amongst them is cooking something tasty, soothing, and healthy!
I'd had a spaghetti squash sitting in the fruit and veggie bowl on our counter for the past three months (don't judge). I'd been tending to it, making sure it was rotated occasionally, that it was free of signs of spoilage, heck I even wiped it down with a moist cloth when I would clean the bowl itself monthly.
I'll admit, I was sort of conducting an accidental experiment in both the hardiness of the vegetable and in denial that this beautiful squash that I bought with the intent of making into a pasta-substitute meal had lost my attention.
Then I remembered this wonderful cannellini bean sauce that my brother David taught me last spring when we were in Spearfish visiting my family.
Suddenly the thought of complex carbs, squash, garlic, olive oil, and red chili combined and I found myself making this late last night. The aging of the squash reduced the moisture by probably half and intensified the flavor deeply. The 'strands' had a just-past-al dente texture. Enjoy!
Spaghetti Squash with Cannellini Bean Ragout
Ingredients:
1 Large spaghetti squash - steamed and 'pulled' (approx. 3 pounds)
3 Cups cannellini beans (canned, freshly cooked, or frozen)
2 Cups water
2 Large Roma tomatoes (seeded and finely diced)
4 Large cloves of garlic (very thinly sliced)
1 Cup white wine (Pinot Grigio or a semi-dry Riesling work well).
1/2 Cup Extra virgin olive oil
1/8 Cup Italian parsley (finely chopped)
1/4 Teaspoon red chili flake (the hotter the better)
Salt & Pepper
Hardware:
1 Large skillet or sauté pan (12" or greater in diameter)
1 Large microwaveable pan or bowl (big enough to fit the two halves of the squash)
Plastic food wrap
Process:
1. Split the squash in half length-wise and place cut side down in the bowl or pan in about an inch of water and cover tightly with the food wrap.
2. Microwave the squash on high for 15-20 minutes or until the flesh 'pulls' away in pasta-like threads.
3. Save the steaming water that remains.
4. Meanwhile, preheat the sauté pan over very low heat - add the olive oil and garlic slices and allow them to very gently cook. If you see any sizzle turn the heat down. The garlic will begin to become slightly translucent (15-20 minutes).
5. Add the cannellini beans and tomatoes (drained of most all their liquid) and turn the heat up very slightly and stir occasionally until heated thoroughly and they have begun to breakdown slightly (10-15 minutes).
6. Add the wine and about a half-cup of the steaming water to the beans and tomatoes and bring back to heat.
7. Add Salt, Pepper, and Red Chili to taste.
8. Add the spaghetti squash and sauté until combined and heated thoroughly.
9. Add the chopped parsley and combine.
10. Serve immediately with a good crusty bread and some of the wine used in cooking.
Yield: 6-8 Servings
Notes:
1. Cook time ~35 minutes - Prep time ~15 minutes.
2. Be careful when pulling the squash and use a thick towel or silicone mitt to hold the halves as they're very hot and a little unwieldy.
3. While I aged my squash you certainly don't have to at all.