torsdag den 19. marts 2009

more rabbit food

yesterday i found myself at henrys, one of my favourite grocery stores. it has beautiful, cheap (often local) produce and a good selection of organics. i was content to wander the store and just look at what i was missing out on for the past 3 months. and then i spotted my old friend; spaghetti squash! what a funny thing. tastes and feels nothing like real pasta with real caloric value but it's still stringy and pretty filling. the first time i prepared spaghetti squash was about two years ago when i was trying to teach myself to cook very basic recipes... this vegetable is so easy to work with that the idea of failing is ridiculous.

spaghetti squash salad
(serves 4-5 as a main course)

1 medium spaghetti squash
1/2 onion, chopped
5 cloves garlic, minced
1/2 large cucumber, julienned
1 large tomato, chopped
3 tbsp dijon mustard
olive oil
capers (as many as you want, i used about 6 tbsp)
fresh basil, chopped

preheat the oven to 350°F. chop that squash in half the best you can and scoop the seeds out. put the cut sides down on a baking sheet and bake for 30 minutes. in the meantime oil a pan and cook the onions on medium heat until they soften a bit. then toss in the garlic and saute for a minute or two before taking off the heat. once the squash is cool enough to handle, scoop out the insides. toss it in a bowl with the onions and garlic, and mix in the rest of the ingredients. salt and pepper that fool and eat!

the only thing that bothers me about this dish is that a lot of water escapes so when you take leftovers out of the fridge the next morning, it's almost a soup. doesn't look very appetizing. wonder what i can do about that... maybe next time i can squeeze the cucumber and squash in a tea towel before mixing? anyway it's a great salad for a hot day like today!

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