Recipes from the Journal
Spaghetti Squash Frittata
Okay, so this is my first experience with spaghetti squash. The only
reason I even made this is 'cause I had some to use up. The only reason I
had them is 'cause El asked me to buy butternut squash for a soup she was
making and I bought these by mistake. Heather apparently really likes
spaghetti squash, though, so I nerved myself up to cook them. It came out
really well; the two of us polished it off. Long recipe, but not hard.
Feeds two (with sides), takes about a half hour.
Cooking the Squash
This is the first part of the recipe. You can cook the squash ahead of
time and freeze it; it keeps for about a month. 1/2 a squash comes to a
little more than a full cup cooked (or it did for me, anyway).
1. Cut squash in half lengthwise. Remove and discard seeds. In
microwavable baking dish large enough to hold them, set squash halves,
cut-side down. Add 1 c. water and microwave on High (100%) for 20
minutes, rotating dish 1/2 turn every 5 minutes, until squash is
tender.
2. Remove from oven and let squash stand for 5 minutes. Remove squash
from water and let stand until cool enough to handle. Using a fork, scoop
out pulp.
3. Store 1/2-cup servings of pulp in resealable plastic freezer bags or
containers. Label and freeze for up to 1 month.
Okay, all right so far? Easy, if a bit time-consuming.
Squash Frittata
1 c. thawed spaghetti squash
4 eggs, beaten lightly
2 T chopped fresh Italian (flat-leaf) parsley
1 T grated Parmesan
1/2 chopped medium red onion
3 minced garlic cloves
1/2 t. salt
Dash ground red pepper
1. In large mixing bowl combine all ingredients, mixing well. Grease
microwavable pie plate and spread mixture over bottom of plate.
2. Microwave on High (100% for 6 minutes. Sitr outside of mixture toward
the center of pie plate.
3. Microwave on Medium (50%) for 6 minutes, stirring mixture once
half-way through cooking. Let stand 1 minute before serving.
5/7/98
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