Spiced Spaghetti Squash

New Year ... New Resolutions!! 

Resolution #1 is to go strictly vegetarian. No meat. No Cheese. No Dairy. All to the extent possible .. so I guess I'm not totally vegan.

Resolution #2 is to try as many previously untasted items from the produce section as I can. The first one that made the list - Spaghetti squash. This is a slight modification of a recipe I found at http://www.eatdrinkbetter.com (Moroccan Spiced Spaghetti Squash). I think it could very well be called  "Indian Spiced" given the blend of spices used.

Preparation Time: 10 min with pre-roasted squash.

Buying and Roasting the Squash: When buying, pick a squash that feels heavier than its size should. Make sure that it feels hard overall, and there are no soft bumps or blemishes. To prepare for roasting, I made sure to remove all stickers and bar codes. Rinse the outside. With a sturdy fork or knife poke several holes in the skin. Place in an oven safe bowl and bake in a preheated oven at 375F for about an hour (its done when a knife glides into the flesh). Remove, let cool and cut into 2 halves with a sturdy knife. Remove seeds and discard. The flesh should fall off the skin and separate into spaghetti strands. Let cool and refrigerate for up to 3 days.

Ingredients: 

1. Spaghetti squash (1 to 1.5 lbs, roasted, seeded, separated into strands). If pre-roasted, pre-warmed.
2. 1 can of chickpeas, drained and rinsed.
3. garlic, 3 cloves, finely diced (~ 1 tbsp)
4. olive oil spray (~1 tsp)
5. 1 tbsp cumin seeds (or powder)
6. 1 tbsp coriander powder
7. 2 tbsp raisins
8. salt and pepper to taste.
9. 2 tsp fresh cilantro, for garnishing (optional)
10. Near East Couscous (roasted garlic and olive oil), 1 packet.

Spaghetti Squash with couscous.

Directions:

Spray a large skillet with olive oil spray. On medium heat, saute garlic and when fragrant, add remaining spices, chickpeas and raisins and about an eighth of a cup of water (water quenches the heat and prevents the spices from burning). Mix well.  Allow the water to evaporate. Turn of heat and toss this mixture with the pre-roasted spaghetti squash, taking care not to smoosh the squash strands. A small fork worked great.

I served it with and over couscous prepared according to the package insert (but without oil).

Verdict: TOTALLY ABSOLUTELY LOVED it!! Not so much a hit with my li'l rugrat ;) but if it works for mommy, he'll eat it sooner or later!!

Veggie Fact of the Day

New Veggie #1 

Spaghetti Squash is an oval shaped yellow winter squash. Its fleshy part separates into spaghetti-like strands when you roasted. It is an excellent low-calorie substitute for pasta for those that are controlling their carbohydrate intake, increasing their fiber intake and generally watching weight. 

On the exterior this squash almost resembles a melon but has a firm, almost woody shell. The flavor is mild and somewhat nutty. In the field, they grow, like other squash, on long vines. When buying, pick a squash that feels heavier than its size. Make sure that it feels hard overall, and there are no soft bumps or blemishes. To prepare for roasting, remove all stickers and bar codes. Rinse the outside and towel dry. With a sturdy knife poke several holes in the skin. Place in an oven safe bowl and bake in a preheated oven at 375 F for about an hour (its done when a knife glides into the flesh). Remove, let cool and cut into 2 halves with a sturdy knife. Remove seeds and discard. The flesh should fall off the skin and separate into spaghetti strands. Let cool and refrigerate for up to 3 days.

Nutritionally, Spaghetti squash has a high water content and is not as dense in vitamins and minerals as other winter squash. It is a good source of calcium, Vitamins A and C and a great source of fiber (8% of RDV). It has virtually no fat and has modest amounts of carotenoids, unlike other orange squashes.