|Spaghetti Squash Carbanana|
I was given a home grown spaghetti squash and mulled over how to make use of this fun vegetable. I did not want to do 'ordinary' things with it so I decided on two delicious traditional pasta dishes - warning - not low calorie but really tasty as a treat.
While re-potting some sweet potatoes I found a nice last tuber and decided it would make a good addition to this recipe.
Spaghetti Squash Carbanana
This egg, cheese and bacon dish is so delicious. I can't tell you that the squash reduces the calories too much but the white wine helps cut the fat some :-)
1 small spaghetti squash
1 sweet potato
2 tablespoons of white wine
1 slice of bacon
1 teaspoon each of butter and avocado oil
1/2 cup+ of Parmesan Cheese grated
celery and basil leaves for garnish, shredded
Preheat oven to 400
Cut squash in half, scrape out seeds (reserve for roasting and re-sowing) and place cut side down in baking dish with 1/2 cup of water. Bake until fork pierces skin easily - about 40 minutes
Let cool, then scrape out squash with fork. Set aside half and reserve the other half for another dish.
Cut sweet potato into small dice.
Beat egg adding wine.
Heat frying pan.
Add butter and oil, snip bacon into pan and fry until well done. Remove bacon and set aside leaving fat in pan.
Add sweet potato and cook covered, stirring occasionally until tender.
Add reserved squash, tossing to heat and coat well.
Add parmesan cheese to beaten egg, stirring well.
Reduce pan heat and slowly add egg mixture stirring well to keep from scrambling. Remove from heat, cover and let sit 5 minutes.
Serve with extra cheese and basil celery garnish.
Next up - Alfredo Sauced Spaghetti Squash.
Do you know the REAL Alfredo Sauce? Butter and cheese - that is it!! According to sources, the addition of cream and/or milk was a make-do addition when butter or Parmesan Reggiano Cheese were in short supply.
This dish is simple, seriously -- pasta, some pasta water (if needed), butter, Parmesan Reggiano Cheese, salt and pepper - that is it! And what a heavenly dish. Looks bland -tastes amazing.
Spaghetti Squash Alfredo
Cooked Spaghetti Squash - about 2 and half cups (the reserved squash from the Carbanana recipe)
Equal amounts of butter and grated cheese (I used Parmesan only as that was what I had on hand).
Extra grated Cheese for topping
Salt and pepper to taste.
Since the squash was already cooked and I know heating it would produce some water, this was a one dish preparation. If you cook your squash immediately before preparing the Alfredo, have a little warm water to add, it helps to thin the sauce if needed.
Place butter in the bottom of a glass baking dish.
Add squash, salt and cracked pepper and microwave for about 2 minutes, you want the butter melty and the squash hot.
Immediately remove from the microwave, add cheese and begin tossing gently to coat the squash with all the butter and cheese. Serve immediately with more cheese if desired.
We had some visitors to the garden this past week. A baby bunny and better pictures of one of our resident Desert Iguanas.
One of my gorgeous Burgundy Sunflowers is just finishing up opening.
First rain in almost 4 months - I had to take a picture!!
Our yards are leveled to capture every inch of rain which falls on the property except for the concrete driveway.
National Farmers Market Week is August 5 - 11, 2018.
What you do not grow yourself can probably be found at your local farmers market(s). The number of farmers markets has grown exponentially over the last decades - to all our benefit. Support your local farmers.
The USDA has a great site for searching for market near you by zip code. Click here to find your local farmers markets.
If you are in Arizona our great organization called Local First AZ also lists some markets. Click here. BTW, use their site to find and support local businesses for many of your shopping / service needs. Shopping local keeps more money in your area rather than funding national chains.
Speaking of purchasing what you do not grow yourself at the Farmers Markets, don't forget the Grow, Cook & Preserve Workshop going on now. This is FREE and includes information on canning, using and other preservation ideas. Click here to join and learn.
I will be on vacation until early August and will answer questions when I return.
Until then enjoy your gardens, be safe, drink water!!! and plan your next garden journey.
-- Catherine, The Herb Lady
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