Hye Thyme Cafe: Garlicky Spaghetti Squash with Spinach and Tomato

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Wednesday, November 20, 2013

Garlicky Spaghetti Squash with Spinach and Tomato

Whether eaten as a side dish, or as a meal on its own (which is how I ate this last night), spaghetti squash is a very healthy, flavorful, and fun vegetable.  It's a great introductory squash for kids who are veggie squeamish - using it like spaghetti is more likely to pique their curiosity and get them to try it.  Prepare it with flavors you know they like, and they're sure to be hooked!

1 spaghetti squash
olive oil
salt and pepper
2 c frozen chopped spinach
2 cloves garlic, crushed
1 shallot, minced
1 lemon
1 plum tomato

  • Preheat oven to 375
  • Split the squash in half lengthwise, scoop out the seeds, and brush the inside with a thin coating of olive oil
  • Sprinkle with salt and pepper and place cut-side down on baking sheet
  • Bake 20", then flip right-side-up and bake an additional 20" or so until fork-tender
  • When cool enough to handle, use a fork to scrape the squash away from the skin, transferring the strands to a serving bowl or platter
  • Sauté the spinach, garlic, shallot, and zest from the lemon until the garlic is fragrant and the shallot has softened
  • Petite dice the tomato and add to the pot, along with the juice from half the lemon and let cook for another minute or so
  • Remove from heat and toss spinach mixture with the squash, seasoning with additional salt and/or pepper to taste

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