Gluttonous and Good For You!

Gluttonous and Good For You!

Thursday, October 29, 2015

Trick or Treat, Spaghetti or Squash? Both!

Happy Halloween!  Trick or treating is really the best part of Halloween.  However, as adults we find other means besides candy to indulge.  Well, at least we have the best intentions.  Looking at the seasonal produce, I saw so much squash.  And spaghetti squash has a special quality about it.  Once it's cooked, it breaks down into a spaghetti-like texture.  I know it's an old trick, but it doesn't get old.  It's easy, nutritious, takes on whatever flavor you give it, and everyone can enjoy it.  I am partial to spaghetti, with lots of oregano.  And spaghetti squash goes even better than pasta with oregano.  Please take a look at an old blog post of mine about the chemistry of oregano and another great recipe: Spaghetti. With Lots of Oregano.  Use a strong oregano that you can smell - the stronger, the better.  I kept it really simple: roasted the spaghetti squash for best flavor and to ensure even cooking; tossed it with really good extra virgin olive oil, salt, white pepper, and  strong oregano.  To add a little Halloween flavor to it, sprinkle some black salt on top.  Yes, this is a luxurious option.  But why not?

Halloween Spaghetti Squash
  • spaghetti squash, 1 large
  • olive oil, 1/4 cup total at most
  • salt, garlic salt or powder, and white pepper to taste
  • oregano to taste, about 1 teaspoon
  • black salt for garnish
  1. Preheat oven to 425F.
  2. Cut squash in half length-wise (the most difficult - be careful!) and scoop out the seeds and center goop with a large metal spoon.  Drizzle olive oil and generously salt the cut side/inside part of the squash.  Place face side down onto a foil-lined jelly roll pan.  Cook at 425F for about 45 minutes.  Remove from oven and allow to cool enough to handle. 
  3. Now the fun part: using a fork, grate and fluff up the spaghetti squash.  Place the grated squash into a large mixing bowl.  Toss it with salt, garlic (salt, powder, or granulated), and white pepper to taste.  Add in the oregano and toss until uniformly mixed.  Split into 4 servings and sprinkle black salt on top.
Enjoy and may your Halloween weekend be not too frightening.

-Erin Swing
Swing Eats

This is part of Food Network's Fall Fest. Check out The FN Dish.  The season them is anything Halloween related.  On twitter, we're tagging #FallFest. Here are other Halloween inspired recipes to try out:   

The Hungry Traveler: Halloween Spiderweb Brownies
6 Halloween Movie and Food Pairings for a Spooktacular Party
Creative Culinary: 
The Black Goblin – Tequila, Coffee Liqueur and Cream
Pan de Muertos (Day of the Dead Bread)
Domesticate Me: 
Pumpkin Spice Rice Krispie Treat Bites
Elephants and the Coconut Trees:
 Pumpkin Brain Pasta Halloween Special
Napa Farmhouse 1885: 
Curried Pumpkin & Apple Chowder
Red or Green: 
Pasta with Cilantro, Jalapeno & Pinenuts
Swing Eats: 
Trick or Treat, Spaghetti or Squash? Both!
Feed Me Phoebe: 
Blood Orange White Sangria with Pomegranate
Taste with the Eyes: 
Pumpkin Risotto Stuffed with Burrata, Fried Sage
Healthy Eats: 
5 Ways to Host a Healthier Halloween Party
Deviled Egg Spiders

No comments:

Post a Comment