Ever since you challenged me to the squash-off, I have been running through the many seasonal varieties in my head and recalling this scene from Best in Show:
“Harlan Pepper, if you don’t stop namin' nuts….” There's never a bad time to quote this movie, is there?
Anyways, your recipes look delicious and I can't wait to try them, especially the soup. It's a fancier take on my go-to, Butternut Squash Soup with Sage and Parmesan Croutons, which is another easy weeknight dinner. I also love that you shared Giada's lasagna. Have you ever tried this Butternut Squash, Caramelized Onion and Spinach Lasagna from Cooking Light? You'd love it. One more to share since I'm on a roll: Butternut Squash on Toast (via Food52). Next time you come to NYC we'll have to go to ABC Kitchen for the original.
But you asked about spaghetti squash....one of the most fun to prepare! I think the hardest part is slicing that fucker in half without removing a finger, but if you can manage that, then the rest is easy. My in-laws were here last week, and over the weekend we all wanted to cap off a week of gluttony with something on the healthy side. In the spirit of fall, I made a spaghetti squash casserole that is a longtime favorite of my mother-in-law’s. The first time I made it was right after Dash was born, and I swear just the taste of it transports me to those hazy, sleep-deprived early days.
Though I have to be honest, I'm not sure I liked it as much this time as I did post partum. Maybe my tastes have changed, or maybe I'm just getting more sleep now. I think next time I would top with a mixture of mozarella and parm, and I'd also try adding one more egg to help bind the squash.
Spaghetti Squash Casserole with Ricotta and Spinach
(Via Real Simple)
1 3-pound spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
1 15-ounce container ricotta
1 large egg
4 cups baby spinach, chopped1 garlic clove, chopped
1/8 teaspoon ground nutmeg
kosher salt and black pepper
2 cups grated mozzarella (1/2 pound) (**I used 1.5 cups)
Heat oven to 400° F. Place the squash on a rimmed baking sheet, drizzle the cut sides with the oil, place cut-side down, and roast until tender, 40 to 50 minutes.
Meanwhile, in a large bowl, combine the ricotta, egg, spinach, garlic, nutmeg, 1 teaspoon salt, and ⅛ teaspoon pepper.
With a fork, gently scrape out the strands of flesh and add to the ricotta mixture. Mix gently to combine.
Transfer the mixture to an 8-inch square baking dish, sprinkle with the mozzarella, and bake until browned and bubbling, 18 to 22 minutes.
Let cool for 5-10 minutes before serving.
How about the rest of you out there, any favorite squash recipes to share with us?