One of the wonderful things about fall and winter are the abundance of squash varieties. Baking a good acorn or butternut is a wonderful way to enjoy the late bounty.
Having taken an interest in Pinch My Salt for her plan to bake through the Bread Baker's Apprentice, I stumbled on a recipe she posted for making Spaghetti Squash Gratin.
Given all things, I was very intrigued. And I had heard of spaghetti squash, but I had yet to appreciate it.
So off I set to pull the materials together. And I thought it would make a really nice side dish to some baked salmon. I had just gotten a deal on a nice Sockeye fillet, and portioned it out.
I cleaned and then microwaved the squash for about 12 minutes which softened things up. I was then able to use a fork to pull it apart into threads. It's so cool how it ends up resembling pasta (and a lower cal alternative if you really have to have your spaghetti mouth-feel).
Threw the rest together, popped it into a new casserole baking dish I received for Christmas (yay family that knows I love to cook!)
Tossed it in the oven at 450 for about 20 mins, and it came out wonderfully.
Along with the Salmon, I realized that while it was good together, it wasn't my favorite way to go and I think I will pair it with something else. It did turn out pretty light and flavorful, and I enjoyed it unto itself quite a bit.
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