Why is it that holiday food is so comforting and brings back so many memories for us? I believe its because you don’t generally cook a big turkey dinner year around, but choose to save it for Thanksgiving and Christmas. The anticipation of a certain meal at times overrides the actual event, but that is just part of the beauty of the seasonal phenomena. What if we could associate food throughout the year with the same kind of magic and not just for the holidays?
Maybe if we tried as often as possible to stick with eating seasonal produce this same magical feeling and we would appreciate of what we ear consuming so much more, and also look with anticipation of what is to come. Take strawberries with milk for example…Strawberries fresh picked from the field with milk, topped with sugar = SUMMERTIME. Could be enjoyed all winter long – but the magic comes from waiting for those handpicked berries and the cooling effect from the milk as the sun is basking down on a hot summer day.
If we stick to what local growers are able to produce at any time, we eat what is at its very best all of the time. Savor the last of the winter vegetables, wait in anticipation for what’s coming with the upcoming spring and summer harvests. This all said – I am going to milk the winter veggies until the very last minute and enjoy some spaghetti squash.
The first day of spring is drawing near, until then – winter veggies it is! Spaghetti squash is an excellent alternative to carb filled pasta. This recipe mixes fresh herbs and olive oil; some other favorites of ours is to mix it with marinara and meatballs, or pesto and grilled chicken.
- 2 cups chicken or vegetable broth
- 2 large sprigs rosemary
- 2 large sprigs sage
- 2 peeled and smashed garlic cloves
- 1 (4 pound) spaghetti squash, halved lengthwise and seeded
- 2 tablespoons butter or extra-virgin olive oil
- 2 tablespoons chopped flat leaf parsley
- 1 cup roughly chopped walnuts
- Salt and pepper to taste
- Preheat oven to 375°F.
- Cut squash in half using a large and sharp chef's knife. Run knife along seeds, then use a spoon to scoop seeds out of the squash.
- Pour the chicken broth into a 9- x 13-inch baking dish. Bruise rosemary and sage sprigs with the back of a knife and smash garlic cloves, toss into broth.
- Place squash in the baking dish hollow sides down, and roast for 35 to 45 minutes, until rind gives easily when pressed and flesh is just tender.
- Transfer squash to a separate dish to cool enough to handle, hollow sides up.
- Use a fork to scrape squash out of the rinds and place in a large mixing bowl.
- Toast roughly chopped walnuts in a non stick skillet until lightly browned, then put on top of squash in mixing bowl.
- Add olive oil (or butter if are using), parsley, salt and pepper to taste and toss gently
Source: Slightly adapted from Whole Foods “Roasted Spaghetti Squash with Herbs”