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Vegetable centric cooking

Tag: spaghetti_squah

Arugula salad w/ spaghetti squash


Roasting a squash must be the vegetarian equivalent of bringing home a hunt. Two people make only a dent in a five pound squash.  If it’s butternut or kabocha, I like to blend leftovers for soup.  If it’s spaghetti squash, I like to mix leftover squash strands into a weekend “squamlette.”  Or make this salad.

Serves 2

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Spaghetti squash “risotto” w/ ricotta

photo (5)

Happy 2013.   My brother Dan was in town from Boston with his wife and two boys, and some friends in Prospect Heights hosted an awesome dinner New Year’s Eve.  We had vegetarian chili, a cakey skillet cornbread known as Johnnycake, fingerling potatoes in a bunch of colors and treats from Sahadi’s. Oh, and Darcy’s amazing almond-cardamom tart from Bon Appetit.  Well, the main course was a roast whole pig that everybody: (i) loved; and (ii) was nice enough to leave in another room.

Anyways, today was craving a simple and quick lunch, so made this with leftover spaghetti squash.  It’s a knockoff of a side dish we had at an Italian restaurant.

Serves 4

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