Roasted Spaghetti Squash
Serves 4
- 1 spaghetti squash
- Salt and pepper, as needed
- ½ teaspoon nutritional yeast
- 2 tablespoons water or vegetable broth
- 1 cup chopped spinach
Build a fire and burn it down to a steady bed of ashy coals. Pierce the squash 4 to 5 times with a knife on all sides and wrap tightly in 2 layers of foil. Nestle the wrapped squash directly into the hot coals. Cook for 35 to 50 minutes, turning every 10 minutes with tongs. Cook until tender and a knife slides easily through the foil and skin.
Once cooked, remove the squash from the coals, and halve lengthwise. Scoop out the seeds, and season both halves with salt, pepper, nutritional yeast, and a tablespoon of broth or water to each half. Nestle the spinach inside the squash halves and rejoin them to wilt the spinach. Let rest for 5 minutes.
After resting, fold the wilted spinach into the hot squash. Shred the strands, scraping the sides, and mixing the squash with the spinach. Serve warm.
PAIR IT. This dish is delicious with the recipe for Sautéed Mushrooms.
Sautéed Mushrooms
Serves 4
- 4 tablespoons ghee or oil, divided
- 16 ounces white mushrooms, sliced
- 2 garlic cloves, minced
- 1 sprig fresh thyme, stems removed
- 1 teaspoon finely chopped fresh rosemary, stems removed
- 1 teaspoon finely chopped fresh sage leaves
- ½ cup vegetable stock or water
- 1 teaspoon miso paste
- Black pepper and salt, as needed
Build a fire and burn it down to a steady bed of glowing coals. Place a cast-iron skillet over the coals and add 3 tablespoons ghee or oil. Brown the mushrooms deeply on both sides, then remove them from the pan. Add the remaining tablespoon of ghee or oil, garlic, thyme, rosemary, and sage. Cook for 30 seconds.
Remove the pan from direct heat and deglaze with stock or water, then whisk in the miso paste, scraping to release fond. Simmer until reduced by half, and glossy.
Return the mushrooms and any juices to the pan and toss gently to coat. Warm for 30 to 60 seconds. Season with black pepper and salt, and serve immediately.
Recipes and photographs by Kristel Matousek
www.photoricalfood.com | @photoricalfood
