Saturday, January 5, 2013

Roasted Garlic and Spinach “Spaghetti!” GF, V, BED, SCD!

Momentous day here in the Northwoods. What is it? No, not Musky Days — that was back in August. :)
The Packer’s Final Preseason Football Game!
Packer Country!
Cheeseheads in Packer Country cheered on their Green and Gold boys in their final game before NFL season truly begins.
Roasted Garlic and Spinach Spaghetti!
And you know what that means?
Fall. Is. Here!
you mean that’s not spaghetti?!
I cannot tell you how stoked I am! Fall brings with it crisp days, cozy sweaters, cute boots, outstanding produce – and football season!
slurpy spaghetti squash!
When I was in NYC, I had a big Super Bowl party at a bar for all of my friends. It was a blast. A lot of them are from different countries, so it was cool for them to be able to experience something quintessentially “American!” And the Packers won that Super Bowl!
Bring on the NFL season! Woo!
toasted pine nuts are the perfect topping!
So tonight for dinner, I made a Packers-inspired dish. This green pasta was my nod to the Green and Gold!
I made Roasted Garlic and Spinach Spaghetti!
Gluten Free, Vegan, Body Ecology Diet and Specific Carb Diet Friendly!
Here’s what you need: (serves 2)
1 spaghetti squash, pricked all over with a sharp knife
1 head of garlic, top chopped off and roasted
1/2 onion, diced
4 cups of spinach, chopped
1/4 cup fresh basil, chopped
4 Tbsp veg stock
3 Tbsp Pine Nuts, toasted
salt and pepper
Preheat oven to 400 degrees. After you chop off the top of your head of garlic, place it on a baking sheet, spray it with olive oil, and bake for about 20 minutes.
Meanwhile, cook your spaghetti squash in the microwave for 8 minutes. Flip it, and then cook for 3 more minutes. Let it cool for several minutes before trying to handle it – (use an oven mitt!)
Also, toast the pine nuts. Finally, saute your onion in 1 tsp EVOO in a pan with salt and pepper. Let it cook for about 3 minutes, and then add in your spinach. Stir so it wilts. Then, take your garlic head and squeeze out the roasted garlic cloves. On your cutting board, mash the cloves with the back of your fork and a little salt. Stir this garlic paste and 3/4 of your fresh basil into your spinach. Finally, stir in your veg stock and let it cook for about 3 minutes to warm through.
After your spaghetti squash has cooled, carefully cut it in half, lengthwise, and scoop out the seeds. Then, with a fork, scrape the sides, creating spaghetti!
To assemble, top the “spaghetti” of one half of the squash with half of your spinach mixture. Mix it together and reseason with salt. Top with toasted pine nuts and fresh basil!
what a plate!
This meal was fabulous! Spaghetti squash is such a wonderful alternative to spaghetti for people who cannot eat gluten or grains; or for people looking for a lower-calorie pasta alternative! You can twirl it on your fork, and the texture is slurpy and chewy – much like al-dante pasta!
warm roasted garlic and spinach sauce!
And roasted garlic is so delicious. It becomes almost “nutty” flavored! Just marvelous. Combined with the spinach and toasted pine nuts, it was a sheer delight!
so delicious!
The flavor was so delicate. Hard to believe with a whole head of garlic in it, but it was truly a subtle flavor that was complimented by the fresh basil and buttery pine nuts. Just wonderful.
Who do you root for in the NFL? I’m a Packers and Bengals fan! Whodey!!!
Until tomorrow!
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