Cooking Q&A with Chef Cordel
A history of readers' questions and the chef's responses
Feb 23, 2010 - Kay, in Boise ID asks: Please tell me how you prepared the spaghetti squash this last summer (at the Eagle Saturday Market). It started with a butter and garlic saute...then more things added...including cream and steamed spaghetti squash and topped with macadamia nuts, I think. Where can I find the actual recipe?
Chef Cordel responds: Hello Kay. Thanks for reading the blog and for asking your question. I don't remember the exact recipe, as my demonstrations at the Eagle Saturday Market are somewhat impromptu. However, as I ponder what I may have done with spaghetti squash, let's see what I can come up with for you.
The advanced prep:
Cut the spaghetti squash in half lengthwise. Rub with butter, place onto baking sheet (cut side up to retain juices), tent with foil and roast at 385 for about an hour or until soft enough to fluff the strands with a fork. This can be done a couple of days in advance.
To prepare the dish:
Scrape all of the cooked flesh from the shell of the squash. Melt a few tablespoons butter in a pan large enough to comfortably toss the squash with a sauce. Saute a handful of aromatics until tender. This could consist of chopped shallot, leeks, garlic, ginger, whatever you prefer. At that time I would add a generous quantity (several tablespoons) of Starlight's Honey Ham Glaze for an excellent sweet component. I think they have some spice in there that makes it really appealing. Whisk in some half and half, or cream (1/2 to 1 cup, depending on your quantity of squash). I suppose you could use milk, but the sauce won't have the desirable rich body. Now toss in your squash, season with salt and pepper, garnish with toasted nuts and you are good to go. At this time you can place it into a baking dish and rewarm it when needed, even a day later.