Saturday, October 10, 2009

MOFO day 9: Spaghetti Squash in Spicy Cream Sauce

The farmers' market is a good inidicator of how the seasons are changing. A couple weeks ago hard squash were just making their debut, but last Sunday a lot of the tables were covered in autumnal colors of "winter" squash. I'm a big fan of anything butternut, and acorn squash have won me over recently as well. Spaghetti squash have always intrigued me: noodles made of vegetable. But what to do with it? I like this recipe a lot from Sunset. However, last time I made it the jalapeƱo flavor was mostly lost. A reviewer suggested green chilies instead. Here's my veganized, updated version of the Sunset's recipe. It bakes in the oven and is reminiscent of a baked mac-n-cheese.

Spaghetti Squash with Chile Cream Sauce

1 medium sized spaghetti squash (3 lbs-ish)
2 cups non-dairy milk, whatever you prefer
2 long green chiles, roughly diced
2 tablespoons olive oil, plus some to grease the pot
3 tablespoons flour (I used white whole wheat)
1 tablespoon cornstarch or arrowroot
1 tsp salt
1 cup shredded white vegan cheese (I used Veganrella) - optional but so good
Paprika to sprinkle on top - optional

  1. Preheat oven to 375. Cook the squash in the microwave for about 10 minutes or slice in half and cook in the oven for 15-20 minutes. Either way, cook that thing until it's tender when pierced with a fork. Let it cool before you handle it.
  2. Meanwhile, slice the chiles and places them in a saucepan with the non-dairy milk. Simmer until just almost boiling, then let simmer for 15-20 minutes. 
  3. Strain off the peppers and reserve the infused cream.
  4. When the squash cools enough to handle, scrape out the stringy innards and place in your baking dish.
  5. In a saucepan, slowly heat the olive oil to medium heat and gradually whisk in the flour and salt. Continue whisking until it smell cooked (like pie crust,) about 3 minutes. Then slowly add the cream, whisking it constantly for about 3 more minutes. I had to add some cornstarch to get this thick enough, but if yours is thick enough-- skip it.  
  6. Pour the cream over the squash innards and mix. Taste for salt. 
  7. Sprinkle cheese over the top, and hit it with the paprika.
  8. Place in pre-heated oven and cook until the cheese is melted and bubbly.

No comments:

Post a Comment