I know it sounds crazy but I just couldn’t resist pairing two of my favorite foods. It was amazing!
If you haven’t read about this in my earlier posts the best way to prepare a spaghetti squash is to bake it whole. Pierce it a couple of times with a fork or knife and bake at 350 degrees for about 45 minutes to an hour. Do this ahead of time; a day in advance, an hour in advance or whatever works for your time schedule. Once cool enough to handle cut in half, remove seeds and then using a fork fluff the “spaghetti” out of the shell.
So on to the recipe. In a large skillet heat up a bit of olive oil or butter. Saute squash about 5 minutes to heat through. Toss with your favorite homemade salsa. I used a simple tomato, onion, jalapeno, cilantro and lime juice version but you can use something like the salsa fresco recipe, the tomatillo salsa recipe or my roasted jalapeno salsa recipe.
If you need some ideas ~ Just click on the kind of salsa you’d like to try for a quick link to the recipe.
I’ve posted roasted cauliflower before, but I tried a new cooking technique today that was a bit quicker and left the cauliflower crisper and moister. I thought I’d share today’s dish just incase you’d like to experiment. Adjust the seasoning as you like; I don’t think I mentioned in the last post either but parmesan cheese is a delicious addition too.
Roasted Cauliflower ~ Take 2
1 head cauliflower cut apart into florets
cayenne ~ if desired
Place cauliflower in bowl and drizzle with a little olive oil; I would estimate I used less than a tablespoon. Sprinkle with salt, pepper, paprika, garlic powder, and cayenne. Toss and pour onto foil lined pan. Bake in preheated oven at 425 degrees for 4 minutes. Shake pan or stir about and move to an upper shelf of the oven (I used the second rack position from the top). Turn oven to broil and continue cooking about 4 more minutes.
I bought some broccoli at the farmers market today …. in retrospect I should have known it wasn’t the best idea. Broccoli doesn’t like this much heat and it’s been very hot. It tends to get bitter and I am not a huge fan of bitter. I did a little research on how to remedy this and combined the best ideas I could find. I must agree that it worked. I first blanched the broccoli with a little vinegar in the water … this probably did the job alone, but I decided I wanted a lemon butter seasoning so I went ahead with my plans. It came out very well; I must confess I purchased this fresh from the farm I did have to remove a couple of worms … they happen; I’d much rather pick out pests than contend with pesticides. After blanching I found the 2 rather easily. Soaking in salt water before beginning also helps so make sure and wash and check your veggies thoroughly.
12 o.z. fresh broccoli
1 quart water
1/4 cup white vinegar
1 tsp lemon zest
1 Tbs butter
juice of one lemon
Bring water and vinegar to boil. Add broccoli and boil for 1 – 2 minutes. Immediately drain and submerge in ice water for 2 minutes. Drain and set aside until ready to cook. In sauce pan melt butter, add lemon zest and lemon juice. Cook broccoli 4 – 5 minutes until heated through.