3 tablespoons good olive oil 1 small French bread or boule, cut into 1-inch cubes (6 cups) 1.5 cups croutons
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes (used a mix of heirloom cherokee purple, cherry tomatoes and a couple romas)
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick 1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
Added: avocado, chopped in large chunks 3 tablespoons capers, drained (I don’t like capers)
For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar sherry vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper Steps
0. Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
1. For the vinaigrette, whisk all the ingredients together.
2. In a large bowl, mix the tomatoes, cucumber, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Today’s Trial Recipe Rating:
Novelty Rating: 3 of 5 stars.
This was a nice, relatively low maintenance way to still be able to see the different kinds of tomatoes I put in and the pretty colors from the cherokee purples. Likelihood of Repeat: 30%
I think there might be too much delicious salty crouton in this recipe for it to be good for me, plus they get soggy after a little bit so this is not a salad for next day unless you separate things out. Plus, I almost never have bread around to make croutons or buy croutons or basil on their own.. Lesson Learned: meh.
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.