We all have heard the saying that it takes a village to raise a child. Jing, our nanny of almost ten years has been an integral part of the village that raises my daughters, especially when I go away on location. Any working mom knows how valuable a good nanny is. A couple of years ago, I helped her when she and her husband decided to purchase a house in the Sunset District in San Francisco. Nowadays, she often brings me things that she has grown from her garden and today, it was a spaghetti squash. She told me that she had just picked up some seeds from our kitchen and planted them in the soil. Simple as that. Mother Nature did all the rest.
The nanny grown spaghetti squash was a different color than normal store-bought spaghetti squash, and the strands, though tasty, were short and not very much at all like spaghetti. I guess this goes to show that the produce we buy is selectively bred (and perhaps genetically modified) to make it look and taste a certain way.
Sunny autumn days are perfect for spaghetti squash dishes. I made a refreshing salad and crispy-on-the-outside-tender-in-the-inside patties with the vine ripe squash. They were so delicious that no one would expect them to be so healthy as well.
I based my recipes on Martha Stewart Living and made a few small changes.
Ingredients for the salad沙拉原料:
2 1/2 tablespoons unsalted butter (I used 1 tablespoon extra virgin olive oil) 15 mL橄榄油
2 shallots, diced small 少许小洋葱
2 garlic cloves, minced 两瓣大蒜
1 teaspoon chopped fresh thyme leaves 一小勺百里香
3/4 teaspoon chopped fresh rosemary leaves 迷迭香
6 cups Roasted Spaghetti Squash (I microwaved it) 半只鱼翅瓜
1/4 cup chopped fresh parsley 1/4杯意大利香菜
2 tablespoons grated Parmesan
Coarse salt and ground pepper
I added 1/2 cubanelle pepper that is not in the original recipe
In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper. 把所有的香料在橄榄油里炒过之后跟瓜拌在一起。如果没有鱼翅瓜，可以用南瓜切丝在开水里烫熟后凉拌。
Ingredients for the patties鱼翅瓜煎饼:
1 tablespoon extra-virgin olive oil 橄榄油
3 shallots, minced 小紫洋葱
2 small jalapenos, seeded and minced小青辣椒
3 tablespoons minced peeled fresh ginger姜
3/4 teaspoon ground cumin孜然
3/4 teaspoon ground coriander香菜
Coarse salt and ground pepper胡椒
3 cups Roasted Spaghetti Squash, patted dry
2 large eggs, lightly beaten鸡蛋
1/4 cup all-purpose flour (I used oat bran)面粉
Nonstick cooking spray
I added 1/2 cup fat free mozzarella and 1/2 of sunflower seeds which are not in the original recipe
Preheat oven to 275 degrees. In a large nonstick skillet, heat oil over medium-high. Add shallots, jalapenos, and ginger and cook, stirring, until softened, 7 minutes. Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper. Let cool slightly, 5 minutes.
Transfer to a large bowl and stir in squash, eggs, and flour. Wipe out skillet, then lightly coat skillet with cooking spray; heat over medium. In batches, add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.