"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Tuesday, October 23, 2012

Stripetti Squash with Sage and Rosemary

Matt brought home a squash surprise from the market.  The vendor said it was like a spaghetti squash combined with a sweet potato.  Sounds interesting, let's try it!

This squash is called Stripetti and it's a cross between spaghetti and Delicata squash. I did a little research and found this recipe on Epicurious that is for delicata squash and adapted it for the spaghetti-style squash.  

Here's what you'll need:

Besides the squash you'll need a couple of tablespoons of butter, a cup and a half of apple juice or cider, and some fresh sage and rosemary.  

Normally I bake spaghetti squash but I saw this microwave method online and thought I'd try it.  I wasn't thrilled with the results.  I'm not sure if it was the squash or the method, but it didn't cook as evenly and the strands didn't scrape out as nicely as the last time I baked it.  

Cut the squash in half.  This isn't easy.  The shell is very hard so you have to be careful.  With a large, sharp knife you should be able to slice it lengthwise.  

Then scoop out the seeds.  Place half the squash in a tight fitting dish that'll fit in the microwave.  

Then fill that half with water.

Then top with the other half of the squash.

Put it in the microwave on high for about 10 minutes then squeeze with an oven minute to see if it's softened.
Mine needed several more minutes to get soft and still the top half was not as soft as the bottom and I put it back in for a few more minutes. 

Meanwhile, grab a sprig of sage and one of rosemary and remove the leaves from the stems.

Coarsely chop the herbs.

Place about 2 tablespoons of butter in a large pan.

And melt over medium heat.

Add the herbs.  You don't want to brown them but just release their flavour.

Once the squash is softened, scrape out the strands with a fork.

Scrape the squash into the butter and herbs in the pan, and add the apple juice.

Let simmer until the apple juice is absorbed and the squash is mostly dry.  You can add a little more butter if you like. 

This tasted very nice but didn't really use the spaghetti squash texture to its advantage.  
Next time I'd try the same method with a delicata or butternut squash.  

I served this with a stuffed pork tenderloin I'll tell you about next time. It was a great combination   

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