Fresh back from a cross-country road trip through 4 national parks, three rolls of campfire-cooked Pillsbury products, and too many kinds of 80+-degree weather, I give you…
Cold Zucchini Basil Salad A variation from simply real health I googled after a random Instagram find.
1 large heirloom tomato, sliced into bite-sized pieces
3-4 zucchini total (prefer a mix of green and yellow summer squash)
1/4 c goat cheese
A handful of basil, rolled and chopped into ribbons
olive oil (the highest quality you have on hand)
Salt & pepper, to taste
1 fresh lemon
1/4 c slivered almonds
1. With a vegetable peeler, thinly scrape the zucchini and summer squash into long ribbon slices, tossing the seedy core, or saving it for a Sunday frittata mix.
2. Add the ribbons to a bowl, season with sea salt* and pepper*, basil, drizzle with olive oil* per preference. [*NOTE: if you want salad for later, pack the zucchini separate from the olive oil, salt, pepper and lemon juice to keep the crunch, and combine just before eating]. Toss to mix.
Thanks to Abby for loaning me a spiralizer so I could try it out!
Thanks to Fitnessista for this recipe combo, the proportions I made up from my trial.
For the pesto:
1/2 cup raw shelled sunflower seeds
1 tsp garlic
1 cup spinach
1 cup (packed) fresh basil leaves
1/4 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoon goat cheese
For the rest:
1 large yam, peeled
your protein add of choice (shown below are seared scallops, made the Alton Brown way).
Purée sunflower seeds, garlic, spinach, basil, oil, goat cheese and lemon zest and juice until smooth. Season with salt. Thin pesto with water if too thick.
Cut off ends of sweet potato and install flush against spiralizer, spiralize to your heart’s content.
Boil sweet potato spirals in water no more than 3 minutes.
Combine with pesto.
Serve with blindfold on.
Today’s Recipe Rating:
Novelty Rating: 4 of 5 stars.
Extremely novel. Likelihood of Repeat: 50%
I couldn’t get my ‘roommate’ to eat much of it, but I’d like to try it again -next time with the julienne blade of my food processor. Lesson Learned: If you boil it too much the ‘pasta’ crumbles fast (similar risk with reheating). Yes, you could buy a single-purpose tool like a spiralizer if you think you’ll eat a lot of spiralized things every week, but a food processor might work just fine for a rare occasion. Also, I always forget how easy it is to make pesto, I need to do this more, especially since you can make cheaper versions without pine nuts! Yum! I have read that real sweet potatoes are more dense and jam up the machine, better stick with the soft orange ones –yams? Whatever they are called..
Had some freshly-fallen zucchini squash blossoms in the garden I’ve been busying myself with..
So I cribbed a recipe for goat cheese stuffed squash blossoms from Gena Knox for a trial run, baking at 350 for 15-20 minutes. 2018 post-script note: since the source URL appears to have morphed and eliminated the recipe, here it is, based on my 2014 notes.
2.5 ounces goat cheese, softened
1/2 tablespoon fresh basil, chopped
1/8 teaspoon salt
3 squash blossoms
1 egg, lightly beaten
1/2 cup panko bread crumbs
Prep time: 15 minutes
Yield 3 tiny servings
Cook time: 15 minutes
Scaling note: Gena’s recipe did 4 oz cheese and everything else doubled except the egg, for 6 servings.
There are some days when I miss spaghetti, as my household doesn’t eat much pasta at home any more (well, even if I made it, the other half would likely abstain). If it happens to be a chilly Fall day when I’m plotting a meal to make, my mind goes to spaghetti squash. I was only introduced to this intriguing squash variety a couple years ago, when to help while away a lengthy chemo session, a steadfast childhood friend stopped by with some, miraculously procuring something that appeared both vegetable and pasta-like! How novel! I could feel my brain stretching as I ate it…
That brings us to today’s recipe, an amalgam of internet advice and my squash baking experiences. Note: I’ve starred a couple options that I consider more fattening (and therefore tasty).
(1) Roasted Spaghetti Squash with Zucchini Sausage Saute: looks like spaghetti, still tastes like healthy..
1/2 spaghetti squash (you can bake the whole thing, but the rest of this only needs half the squash)
1/2 sweet onion
2 cloves garlic
1.5 zucchini squash, sliced and halved
chicken apple sausage, sliced and halved (or polska kielbasa sausage*)
butter* or olive oil (for squash baking)
saffola oil (for frying)
salt & pepper (to taste)
thyme (to taste)
parmesan, grated or thinly sliced (your choice)
cheat ingredient: bottled pasta sauce
makes: 4 servings
Preheat oven to 350
Cut spaghetti squash in halve lengthwise, de-seed (shortcut option: poke squash with a fork and microwave for a few minutes to presoften before you fight the rind to cut it, this may result in a mushier end product, though)
Oil or butter (I was feeling decadent so I used butter this time) the flat surface of the squash and lay, cut sides down, on a baking sheet.
Bake spaghetti squash in oven about 30 minutes (check after 20 if you microwaved before cutting), until barely tender when poked with a fork.
While you wait, you can work on sauteing the other stuff per directions below, or go do a little yoga (I did the latter this time, since then the saute wouldn’t cool too much while I was scraping out the squash).
Remove squash from oven, let cool to a temperature to handle, then scrape the squash flesh out with a fork. As you scrape, it will come apart into spaghetti-like shapes. For most squash sizes I’ve seen, if you scrape out only half the squash, that will be enough for this recipe to serve 4, so the other half can be scraped out and put aside for a recipe another day, or frozen.
The Other Stuff:
In a large frying pan on medium, saute onions 2 minutes in saffola oil.
Add garlic, stir a bit.
Add zucchini and sausage, saute 7 minutes or until at desired tender-crispness of zucchini and browning of sausage.
Add the squash to the pan, fold ingredients together, sprinkle with thyme, salt, and pepper to taste.
Pour the pasta sauce and mix until warmed through.
Serve with parmesan on top. You can also try it with goat cheese.
This week’s trial recipe #1 rating:
Novelty Rating: 2 of 5 stars
I’ve made this before. I get so excited when it’s plated like spaghetti, but the texture and flavor really aren’t anywhere close, it’s pretty crunchy. In retrospect I may have undercooked it, for fear of overcooking it into mush. Booooo. Likelihood of Repeat: 35%
I’ve made this a few times, and my spouse’s reaction when he hears I’m making it is always, “that seems like a lot of effort for small gain.” So I think the spaghetti squash + pasta sauce combination is on its way out. Since I’m not on the Paleo or Atkins diets, why make spaghetti squash when you miss spaghetti?
Also, why did I make squash (spaghetti) with squash (zucchini)? C-razzy.
I think I need to find another spaghetti squash recipe that just treats it like spaghetti, and stick with Nom Nom Paleo’s Zucchini Spaghetti on those days when I can’t bring myself to cook actual pasta, but have time to julienne zucchinis. You got any?
In general, I am big proponent of eating things for the sake of their own taste, something I like to mention to my vegetarian friends when I agree on the tastiness of tofu, fried gluten, or quorn. Unfortunately, this seems to be an instance where I forgot about that in my enthusiasm for (a)my love of pasta and (b)the novelty of a weird squash that yields fun.
1/2 a spaghetti squash
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
1/8 tsp kosher salt
1/2 cup crumbled goat cheese (more lactose-intolerant friendly)
1/4 cup almonds, roughly chopped and toasted (was out of pecans)
1/4 cup dried cranberries
1 green onions (white & green parts), thinly sliced
Roast spaghetti squash per steps 1-4, and 6 in other recipe above.
In a small bowl, whisk together, olive oil, vinegar and salt.
Pour vinaigrette into the spaghetti squash and toss. Add cheese, pecans, cherries, and most of green onions, stir well, and serve cold.
This week’s trial recipe #2 rating:
Novelty Rating: 4 of 5 stars
May have baked one too many spaghetti squash this season for it to feel novel.. Likelihood of Repeat: 90%
I still have some left over in the freezer and I plan to defrost and use it as a salad later. The slight tartness of the balsamic vinegar makes me less expectant that it should be heavy and filling, and therefore I found it more satisfying to eat. My friend I shared it with also gave positive reviews.