This blog was originally published on Caffayway.com on March 17, 2013.
Why is it that holiday food is so comforting and brings back so many memories for us? I believe it’s because you don’t generally cook a big turkey or ham dinner year ‘round, but choose to save it for Thanksgiving or Christmas or Easter. The anticipation of a certain meal at times overrides the actual event, but that is just part of the beauty of the seasonal phenomena. What if we could associate dinner throughout the year with the same kind of magic?
Maybe if we tried as often as possible to stick with eating seasonal produce, we could capture a different magical feeling. We would appreciate of what we are consuming so much more, and also look with anticipation of what is to come each season. Take strawberries with milk for an example: Strawberries freshly picked from the field, drizzled with milk or cream and sprinkled with sugar = SUMMERTIME! Yes, we could enjoy strawberries in the wintertime, but the magic comes from waiting for those local handpicked berries and tasting the cooling effect of the milk as the sun is basking down on a hot summer day.
If we stick to what local growers are able to produce at any given time, we eat what is at its very best all of the time. Savor the last of the winter vegetables, wait in anticipation for what’s coming with the upcoming spring and summer harvests. This all said – I am going to milk the winter veggies until the very last minute and enjoy some spaghetti squash!
The first day of spring has technically arrived, but for now – winter veggies are still in! Spaghetti squash is an excellent alternative to carb-filled pasta. This recipe mixes fresh herbs and olive oil; some other favorites include adding a mix of marinara and meatballs or pesto and grilled chicken.
Eating in Season: Spaghetti Squash
2 cups gluten-free, low-sodium chicken or vegetable broth
2 large sprigs rosemary
2 large sprigs sage
2 peeled and smashed garlic cloves
1 (4 pound) spaghetti squash, halved lengthwise and seeded
2 tablespoons butter or extra-virgin olive oil
2 tablespoons chopped flat leaf parsley
1 cup roughly chopped walnuts
Salt and pepper to taste
- Preheat oven to 375°F.
- Cut squash in half using a large and sharp chef's knife. Run knife along seeds, then use a spoon to scoop seeds out of the squash.
- Pour the chicken broth into a 9- x 13-inch baking dish. Bruise rosemary and sage sprigs with the back of a knife and smash garlic cloves; toss into broth.
- Place squash in the baking dish, hollow sides down, and roast for 35 to 45 minutes, until rind gives easily when pressed and flesh is just tender.
- Transfer squash to a separate dish, hollow sides up, to cool enough to handle.
- Use a fork to scrape squash out of the rinds and place in a large mixing bowl.
- Toast roughly chopped walnuts in a non-stick skillet until lightly browned, then put on top of squash in mixing bowl.
- Add olive oil (or butter), parsley, salt and pepper to taste and toss gently.