Moosewood Cookbook Spaghetti Squash Food

SPAGHETTI SQUASH CASSEROLE

Steps:

• Set oven to 375°F.
• Grease a 2-quart baking dish.
• Slice the squash in half lengthwise; remove and discard the seeds.
• Place squash cut side down in a baking dish.
• Bake at 350°F for 45-50 minutes, or until easily pierced with a fork.
• Meanwhile melt butter in a skillet.
• Sauté mushrooms, onion, garlic, herbs and seasonings until onion is translucent.
• Add the tomatoes; cook until most of the liquid is evaporated; set aside.
• When squash is cool enough to handle, use a fork to separate into strands.
• Combine squash, tomato mixture, ricotta, mozzarella cheese, parsley and crumbs.
• Pour into greased dish.
• Sprinkle with parmesan cheese.
• Bake uncovered at 375°F for 40 minutes, or until heated through, and top is golden brown.

SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 400°F.
• Take the whole squash. Stab it with a steak knife on both sides. Place whole in oven on an oven safe dish (to collect drips) and cook for 1 hour.
• Meanwhile, saute onion, garlic and mushrooms in butter until softened and beginning to brown.
• In a separate bowl, mix all remaining ingredients, and add mushroom mixture.
• Let sit until squash is cooked.
• You can tell when the squash is cooked by inserting a fork in the side of it. If it goes in easily, and the skin gives slightly, it's cooked.
• Cut squash in 1/2 and gently scoop out the seeds. Discard.
• Scoop remainder of squash out of the shell and add to mushroom/cheese mixture in bowl. Discard shell.
• Place in large baking dish.
• Cook for about 45 minutes in the oven, or until it's starting to brown lightly on the surface.

ROASTED SPAGHETTI SQUASH WITH PARMIGIANO-REGGIANO AND TRUFFLE OIL

Steps:

• Preheat the oven to 350 degrees F.
• Season the cut sides of the spaghetti squash with the olive oil and some salt and pepper. Place the spaghetti squash cut-side down on a large baking sheet and bake until the squash is tender and the flesh can be scraped with a fork into "spaghetti" strands, 40 to 45 minutes.
• Allow to cool slightly. Using a large fork, carefully scrape the strands of spaghetti squash into a large bowl, roughly separating them as you go. While still warm, drizzle with the truffle oil, sprinkle with the Parmigiano-Reggiano and parsley and season to taste with pepper. Toss gently and serve.

MOOSEWOOD'S BUTTERNUT SQUASH SOUP WITH SAGE

Steps:

• Preheat the oven to 400°F.
• Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon.
• Brush the cut surfaces with about a tablespoon of the olive oil.
• Put the garlic inside the squash cavities and place halves in the pan cut side down.
• Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes.
• Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
• When the squash is cooled enough to handle, scoop out the flesh.
• Squeeze the garlic cloves out of their skins and discard the skins.
• In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
• Pour the soup into a pot and heat gently.
• In a small skillet, melt the butter and saute the sage leaves until dark and curled.
• Garnish each bowl of soup with the sage leaves.

COMPREHENSIVELY STUFFED SQUASH -- A MOOSEWOOD RECIPE

Steps:

• For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat.
• Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.).
• Add remaining ingredients (except cheese and egg). Cook, stirring over low heat, 5-8 minutes - until everything is aquainted. Remove from heat and mix in egg and cheese. Pack stuffing into squash cavities.
• Bake, covered, 25 minutes.