Spaghetti Squash and Chard Sauté

Do you ever cook with spaghetti squash? My friend Amber recently gave me a big box of CSA vegetables from a local farm, and in it was a ginormous spaghetti squash. I think it was at least 8 pounds, twice the normal size. Spaghetti squash is called such because the cooked flesh shreds into strands like spaghetti. You can use it as a lower carb and gluten-free replacement for spaghetti noodles in many recipes. Also, it being a winter squash, uncooked and whole, a spaghetti squash will last for months. The squash is very happy baked, shredded, and then tossed in a sauté with garlic, olive oil, and Parmesan. Some chopped greens thrown into the mix make it a meal.

What types of dishes do you like to make with spaghetti squash? I’d love to hear about them. Please let us know in the comments.

Continue reading “Spaghetti Squash and Chard Sauté” »

Spaghetti Squash and Chard Sauté

Do you ever cook with spaghetti squash? My friend Amber recently gave me a big box of CSA vegetables from a local farm, and in it was a ginormous spaghetti squash. I think it was at least 8 pounds, twice the normal size. Spaghetti squash is called such because the cooked flesh shreds into strands like spaghetti. You can use it as a lower carb and gluten-free replacement for spaghetti noodles in many recipes. Also, it being a winter squash, uncooked and whole, a spaghetti squash will last for months. The squash is very happy baked, shredded, and then tossed in a sauté with garlic, olive oil, and Parmesan. Some chopped greens thrown into the mix make it a meal.

What types of dishes do you like to make with spaghetti squash? I’d love to hear about them. Please let us know in the comments.

Continue reading “Spaghetti Squash and Chard Sauté” »

Spaghetti Squash and Chard Sauté

Do you ever cook with spaghetti squash? My friend Amber recently gave me a big box of CSA vegetables from a local farm, and in it was a ginormous spaghetti squash. I think it was at least 8 pounds, twice the normal size. Spaghetti squash is called such because the cooked flesh shreds into strands like spaghetti. You can use it as a lower carb and gluten-free replacement for spaghetti noodles in many recipes. Also, it being a winter squash, uncooked and whole, a spaghetti squash will last for months. The squash is very happy baked, shredded, and then tossed in a sauté with garlic, olive oil, and Parmesan. Some chopped greens thrown into the mix make it a meal.

What types of dishes do you like to make with spaghetti squash? I’d love to hear about them. Please let us know in the comments.

Continue reading “Spaghetti Squash and Chard Sauté” »

Skillet Dinners, Buying an IKEA Kitchen, a Quick Guide to Spices for Common Dishes, and the Best Kitchen Tool To Splurge On — Most Popular Posts Published February 17 – 23

2013-2-23-hotposts.jpgHappy Saturday! Popular posts this week on The Kitchn include 10 recipes you can make in your cast iron skillet, a handy chart that gives cooking times for grains, thoughts on why we love garbage bowls, and the small, easy cooking habits that make the biggest difference in the kitchen. Enjoy!

15. Letting Go: How Junk Food Made Its Way Into Our Home
14. Pining for Polenta: 6 Fresh Recipe Ideas
13. Season This With That: A Quick Guide to Common Spices for Common Dishes
12. Cook Almost Any Grain with This Handy Infographic Chart
11. Garbage Bowls: Why We Love This Underappreciated Kitchen Tool
10. Lunch Recipe: Tuna Melts with Olive Oil Mayonnaise & Parmesan

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What’s Cooking This Weekend? — Weekend of February 22-23, 2013

It’s Friday already, and we’re thinking about what to cook this weekend. It’s been a gray sort of week here, and chicken soup is sounding awfully appealing. Or maybe a hot slice of cheesy tuna toast. What about you? What sounds good right now, and what are you planning on cooking this weekend? Tell us — we need a bit of inspiration for this weekend! More



Butternut Squash Orzotto, 3-Ingredient Energy Bars, Easy Lemon Curd & Southwestern Tofu Scramble — New Recipes from The Kitchn

I like the look of this creamy butternut squash orzotto, don’t you? It sounds like just the ticket to chase away the winter blues. Then again, that potato-leek galette and those grown-up tuna melts sound mighty tempting as well. And we have two — two! — different spreads to choose from for our morning toast. And to cap it all off, a white whiskey cocktail to celebrate the Oscars.

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