These are the recipes from Chef John Knorr, from What A Crock Homemade Soups, featured on our show on April 11, 2015
Spaghetti Squash Dishes
April 11, 2015 segment
Spaghetti Squash with Bacon, Spinach, and Goat Cheese
Serves 2
Ingredients
1 medium spaghetti squash (about two pounds)
1 tablespoon olive oil
kosher salt and freshly ground pepper
6 slices bacon, cut in 1-inch pieces
1 tablespoon red wine vinegar
4 ounces white wine
1 five ounce bag baby spinach
2 ounces soft goat cheese
Preparation
1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
2 . Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out. Drizzle the olive oil over the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.
3. Roast in the preheated oven until the squash is tender, about 60 minutes. When the squash is done, set it aside on the counter while you cook the bacon and spinach. It’ll be easier to handle if you let it cool for 10 minutes before taking it apart.
4. Heat a large skillet over medium heat, then add the bacon slices. Cook over medium heat, stirring often, just until the very edges of the bacon start to brown slightly, about 3 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out, about 5 more minutes.
5. When the bacon is done, turn the heat up to medium and add the white wine while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon end up in your food and not stuck to the bottom of your pan. After about 20 seconds, turn the heat back down to low and add the red wine vinegar. Add the goat cheese and whisk everything together to combine. Then add the spinach, one handful at a time, stirring after every addition so that the spinach wilts and there’s room in your skillet for more. When all of the spinach is wilted, turn the burner off under the skillet and let everything sit in there while you finish the squash.
6. Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, toss so all the ingredients are combined.
7. Divide between two plates and serve immediately.
Sweet Potato and Chile Spaghetti Squash
Serves 2
Ingredients
1 medium spaghetti squash (about two pounds)
2 tablespoons olive oil
salt and pepper to taste
1 large sweet potato (about one pound) (peeled, medium dice)
1 Poblano Chile (seeded, small dice)
1 jalapeño pepper (seeded, small dice)
½ large onion (about 4 ounces) (small dice)
3 cloves garlic, minced
2 tablespoons olive oil
16 ounces vegetable stock, warmed
juice and zest of one lime
salt and pepper to taste
Preparation
Squash
1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
2 . Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out. Drizzle the olive oil over the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.
3. Roast in the preheated oven until the squash is tender, about 60 minutes. When the squash is done, set it aside on the counter. It’ll be easier to handle if you let it cool for 10 minutes before taking it apart.
Potato and Chile
1. Combine the potato, peppers, onion and garlic with the olive oil, season with salt and pepper.
2. Roast in a preheated 400°F oven on a large rimmed baking sheet with parchment paper for 45 – 60 minutes.
3. Divide the mixture, ¾ in a blender with the vegetable stock, lime juice and zest. Blend until smooth. Adjust the mixture with additional stock if too thick. (looking for a consistency of thick gravy)
4. Peel the skin away from the squash, then use a fork or your hands to pull the strands apart. Place the squash and the ¼ portion of the roasted potato mixture in a bowl. Pour the sauce over the mixture and toss so all the ingredients are combined.
5. Divide between two plates and serve immediately.
