Gingered Spaghetti Squash Food

SPAGHETTI SQUASH WITH HONEY GINGER GLAZE

Steps:

• Heat oven to 350°F.
• Cut squash in half lengthwise.
• Remove seeds; place in large baking pan, cut side down.
• Bake 45 minutes or until skin is tender and strands can be loosened easily with a fork.
• In sauté pan, cook ginger with unsalted butter until tender.
• Add chicken base (chicken base is concentrated, paste-like flavor essence sold in larger supermarkets and gourmet stores), honey and brown sugar.
• Mix water and cornstarch and add to ginger mixture.
• Let simmer for 5 minutes; keep warm.
• When squash is done, place strands in a shallow dish and top with 2 tablespoons salted butter.
• Top with desired amount of honey ginger glaze.

GARLIC-GINGER ROASTED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place spaghetti squash in a baking dish, cut-side up. Combine butter, olive oil, honey, ginger, garlic, and chile flakes in a small bowl. Spread mixture evenly on the cut side of the spaghetti squash; pour any extra mixture in the center of each squash. Lightly sprinkle with kosher salt.
• Bake in the preheated oven until soft, about 1 hour.
• Scrape the squash into strands with 2 forks and mix with the seasoned butter in each squash. Serve warm.

GINGER-SCALLION SPAGHETTI SQUASH

Steps:

• Place 1 halveed seeded spaghetti squash in a microwave-safe bowl with 2 tablespoons water; cover and microwave until tender, 15 minutes. Let cool, then scrape with a fork. Puree 1/2 cup chopped carrots with 1/4 cup water, a 1-inch piece of ginger, the whites from 3 scallions, 2 tablespoons sesame oil, sysauce and rice vinegar and 1 tablespoon brown sugar. Toss with the squash and scallion greens. Top with toasted sesame seeds.

RICE PAPER WRAPPED HALIBUT ROASTED WITH FOIE GRAS GINGERED SPAGHETTI SQUASH AND WILD MUSHROOM RAGOUT

Steps:

• Spread foie mousse on each fillet and top with 3 chives. Soak the rice wrappers in warm water until soft, about 3 minutes, then lay on a dry, clean hand towel. Place halibut, foie side down in the middle of the wrapper and fold in bottom side first. Then fold in the 2 sides followed by the top. Let rest on folded side for 5 minutes before cooking. These can be made 4 hours in advance. In a non stick pan, coat with a little oil and sear folded side first, about 3 minutes. This will seal the package. Flip over and sear the foie side until brown. Flip back over and toast in a 400 degree oven for about 8 to 10 minutes. On a large plate, place small mound of squash in the middle. Surround with mushrooms and garnish with truffle oil and chives.;
• In a processor, puree into a mousse the foie gras, egg, cream, truffle oil and chicken until smooth. Transfer the mousse to a chilled bowl and fold in the chives and season with salt and pepper. Set aside;
• Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is "al dente". Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving
• Wild Mushroom Ragout: Canola oil 5 sliced shallots Salt and black pepper 1 cup crimini or button mushrooms 1 cup chanterelles 1 cup quartered shiitakes 1 cup morels 1 cup cepes or porcinis 1/2 tablespoon fresh minced thyme 1 cup red wine 1 cup veal demi-glace (1 cup chicken stock with 1 tablespoon dark soy sauce) 1 tablespoon butter (optional)
• In a hot saute pan coated with oil, caramelize the shallots. Season. Add the crimini mushrooms first and cook for 1 minute. Add the remaining mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce by 75 percent then add the demi-glace. Simmer slowly for 20 minutes. Whisk in butter and keep hot for serving.
• Yield: 4 servings
• Suggested Wine: Sebastopol Vineyards, Dutton Ranch, Russian River, Pinot Noir, 1995

EVERYTHING-SPICED SPAGHETTI SQUASH

Steps:

• Put 1 large halved and seeded spaghetti squash in a bowl with 2 tablespoons water. Cover and microwave until tender, about 15 minutes; scrape into strands. Brown 2 sliced shallots in a skillet with butter and olive oil, 4 to 5 minutes; season with salt and pepper. Add 3 sliced garlic cloves and cook 1 minute. Add the squash and cook 2 minutes. Stir in 1 tablespoon toasted sesame seeds and 2 teaspoons poppy seeds; season with salt.

SPAGHETTI SQUASH WITH MARINARA

Steps:

• Preheat the oven to 450 degrees F.
• Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
• Meanwhile heat the marinara sauce in a large saute pan.
• When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy.

GINGERED SQUASH SAUTE

Steps:

• Cut yellow squash in half lengthwise, then into 1/2-in. slices. In a large skillet, saute squash, zucchini, onion and green peppers for 3 minutes. Add tomatoes, salt and ginger. Cover and cook 2-3 minutes or until heated through.