It’s nearing Autumn around here, and the only local crop that came out well is squash. Several varieties have made some good dishes for us in the past few weeks, particularly the Butternut squash. (In case you are not familiar with Butternut squash, when it is in it’s prime, it tastes like some kind of creamy-nut-concoction infused with butter. Amazing.)
Today we stopped at a produce stand along our way, and picked up some squash. I was excited about the Butternut, but my (very smart) wife had also slipped some Spaghetti squash (image at right) into the basket. Later she informed me that we would have some Spaghetti on greens with some ground beef. ‘Hm,’ thought I, ‘I guess that won’t be too bad’.
Not too bad? I am clearly an idiot for not seeing the potential. It certainly wasn’t bad, in fact it was great! And here, (as far as I can get out of her), is what she did:
1 Spaghetti squash (AKA: noodle squash,vegetable spaghetti, or spaghetti marrow)
12 oz or more Spinach (we had less than we would have liked, so go all out on the Spinach)
2-3 cloves of Garlic
1 -lb grass fed organic ground beef
A few Tablespoons of Olive oil for cooking
Spices ~2 teaspoons of each
Garlic powder (Yes, more Garlic)
Toppings to add after cooking:
Shredded raw cheese such as Parmesan, (we used Manchego)
Pitted, marinated black olives
Cook the Spaghetti squash for about an hour until done (a butter knife should easily pierce the outside). If you are not familiar with Spaghetti squash, you should cut it length-wise and bake it face down on a buttered dish. This will help it cook evenly and retain moisture.
While the Spaghetti squash is cooking, begin to brown the beef (on low for grass fed beef) and slowly add the spices when it is partly browned.
Shortly before the squash is done, start sauteing the Spinach in the Olive oil, and add the Garlic cloves. Mix well, and cook the Spinach as much as makes you comfortable.
After the squash is cooked, scoop out the flesh, which should be very stringy (like Spaghetti), onto plates.
Add Spinach and beef. Then top with cheese and olives, and salt to taste.
So, if you have any sense at all, and are within range of a fresh, locally produced, organic Spaghetti squash, devour it immediately! (Before I do).