Second Wind

There is a significant difference between summer and fall.  In summer  I sit down after working on the farm and fall asleep; in the fall I sit down after working on the farm and I want to cook all sorts of wonderful meals. Humidity and temperatures lower and rather than sapping my strength,  I am rejuvenated and energized.

The larder is full of the foundation for many savory meals; the freezer abundant with grass-fed lamb, pork and chicken.  Being a vegetable farm we eat 3-4 vegetarian meals a week.  I love root vegetables and all winter squashes.  They are so versatile  and can be used from soups to entrees.  We stock up on butternut, spaghetti and acorn squashes, along with beets, carrots, potatoes, onions, shallots and garlic. When I consider what to make, I think about contrasts and textures.  If a squash is naturally sweet, do I want to magnify its sweetness or contrast it with a savory ingredient?  I love to use spaghetti squash to replace pasta as it compliments many sauces.  However it also can stand on its own as a satisfying entree.

When considering ingredients I think of many traditional combinations.  Tonight, rather than use the squash as a pasta substitute, I wanted it to stand on its own.  Sweet, salty, fatty, rich are all elements of this dish.  A simple salad of greens tossed with a vinaigrette and you have a satisfying and balanced meal.

Savory Spaghetti Squash:

  • 1 spaghetti squash
  • 1 tsp olive oil
  • 1/2 lb. bacon, diced
  • 1/2 cup toasted pine nuts
  • 1 cup scallions, sliced thinly on the diagonal
  • 3-4 oz. Bleu cheese (I like Roquefort)
  • 2 Tbs. clarified butter
  • 1/4 cup curly parsley, chopped
  1.  Preheat oven to 375 degrees.  Cut squash in half length wise and scoop out seeds.  Brush cut sides with olive oil.  Place on rimmed baking sheet lined with parchment paper, cut side down.  Bake for 50 minutes or until paring knife slides easily into flesh.
  2. While squash in baking, fry bacon in 12-inch non-stick pan until crisp.  Drain on paper towels. Set aside.
  3. Place pine nuts in dry non-stick pan over medium heat.  Toast until brown, shaking pan frequently.  Remove from pan and let cool.
  4. Once squash is done, let cool slightly.  Take a fork and scape flesh into a bowl.  Add bacon, pine nuts, scallions and clarified butter.  Toss to combine.
  5. Arrange in bowls and top with Bleu cheese and parsley.  Serve.

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“There is nothing as stable as change.”  …..author unknown

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