Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes. Discard the seeds and scrape the squash with a fork into a bowl.
Ragout - thanks to CSA member Bill for this idea.
Gathered from http://en.wikipedia.org/wiki/Ragout
Ragout is a main dish stew that may or may not include meat. The word origin is from the French ragouter, to revive the taste. The method of preparation is slow cooking over low heat. A variety of vegetables may be used, and it may be spiced heavily or not heavily.
An 18th Century recipe from the British The Compleat Housewife includes a “Ragout of Pigs' Ears.”
Spicy Vegetable Ragout over Spaghetti Squash – not spicy hot, but many spices.
2 Tbsp Olive Oil
2 Cups thinly sliced onions
1 Cup sliced green beans
½ Cup sliced celery
1 cinnamon stick
½ tsp ground cumin
½ tsp ground giner
½ tsp ground turmeric
1 large pinck saffron threads, crusshed
2 cups diced peeled potatoes
1 cup low-salt chicken broth or vegetable broth
2 Tbsp raisins
1 15 or 16 oz. Can garbanzo beans (chick peas), drained
½ cup diced seeded tomatoes
2 Tbsp sliced almonds, toasted (optional)
1 Spaghetti Squash
To microwave the Spaghetti Squash:
To bake the Spaghetti Squash
Preheat oven to 350 F. Cut squash in half lengthwise. Discard seeds. Place in baking dish with about 1 inch of water, cut side up. Optionally dab butter on edges. Bake for 50 minutes or until fork inserts easily. Cool squash until able to handle, then scrape the squash with a fork into a bow.
Heat oil in heavy large Dutch oven over medium-low heat. Add onions, green beans, celery, cinnamon stick, cumin, ginger, turmeric and saffron; sauté until vegetables begin to soften, about 10 minutes. Add potatoes, broth and raisins; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are almost tender, about 10 minutes. Add garbanzo beans, and tomatoes; cover and simmer until zucchini is tender, about 8 minutes longer. Transfer ragout to bowl.
To serve:
Place spaghetti squash strands in the bottom of a bowl or plate, and make a well in the center. Spoon in the ragout, and top with toasted almonds if desired.
Newsletter written by John and Alice Cooper.