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Writer: Dolly Duplantier dduplant@sbcglobal.net (Thank you for approaching me!)
Spaghetti – Without The Carbs!
Winter squash is a great alternative for pasta.
‘Tis the season! No, we’re not talking about holiday shopping, unless you’re purchasing winter squash! These versatile members of the gourd family come in all shapes and sizes and a variety of colors. Depending on the one chosen, it can be enjoyed as a stand-alone side dish or incorporated into just about anything, including breads, ravioli, soups, and even spaghetti.
Spaghetti squash is a great alternative for carb conscious eaters who crave pasta, rice and potatoes. It’s also a low calorie option to consider during the festive holiday party season. This oval shaped gourd has a pale yellow color and a stringy flesh that actually looks like its namesake, but tastes like a summer squash. Its mild flavor allows it to be served simply with a little bit of butter, salt and pepper or complemented with Parmesan cheese or pasta sauce.
“I love spaghetti squash because it’s a carb-friendly and has tons of fiber,” said Mananya Soobhawan, a personal chef and cooking assistant for Sur La Table’s culinary program in Chicago. “The vivid yellow color will impress your guests. They’ll think that you spent a lot of time cutting the squash into thin strips for presentation purposes. You’ll fool them!”
Select squash that are heavy for their size, averaging around four pounds. Spaghetti squash is ripest when it is a bright yellow color. The larger squash of this variety is the more flavorful. Unlike summer squash, the winter variety must be cooked before eating. It can be baked, steamed, slow cooked, pureed and microwaved. Once cooked, scoop the seeds and fibrous strings from the center. Using the tines of a fork, scrape around the edges of the squash to shred the pulp into strands, resembling spaghetti.
Soobhawan suggests serving spaghetti squash with apple-glazed pork chops. She says the sweet and savory taste of the apple glaze is a great way to jazz up the pork and complement the mild flavor of the squash.
“Healthy meals shouldn’t be hard to make,” said Soobhawan. “They should always be quick, easy and impressive to the eyes and the palate.”
Spaghetti Squash with Apple-Glazed Pork Chop
Serves 3
Spaghetti Squash
• 1 Spaghetti Squash
• 1 tablespoon of butter
• Pinch of salt
Carefully cut the squash in half.* Be careful, the skin is very hard. Butter each cut half sparingly and place cut side down into a preheated 375° oven for 1 hour. Depending on your oven settings, oven time may vary.
*If you are not comfortable with cutting the squash, you may follow the directions as stated (minus the butter) and place the entire uncut squash into the oven.
Let cool. ‘Fluff’ the string-like flesh with a fork and serve. Add salt to taste.
Pan-Fried Pork Chop
• 3 boneless pork chops (for quick cooking, choose pancake-sized thickness)
• 3 tablespoons of vegetable oil
• Pinch of salt
• Pinch cracked black pepper
Brine the meat if desired for juicy results. (See below) In a large medium-high heat skillet, add vegetable oil. Place the salt and pepper seasoned pork chops into the oil (make sure there is plenty of room in the skillet for even cooking). Cook on each side for at least 5-8 minutes, depending on the thickness of the meat. Make sure the inside (once cut) is not pink in color. Pork must be fully cooked before consuming.
Apple Glaze
• 1 cup of finely diced tart apples (Green, Granny Smith)
• ¼ cup of apple cider vinegar
• ¼ cup of vegetable broth 1 sprig of fresh rosemary
• ¼ cup of brown sugar
• Pinch of salt
In a saucepan in low-medium heat, add all ingredients. Allow deglazing, simmering, and evaporation. Sauce will thicken naturally. Add more broth for your choice of consistency.
Pork Brine Recommendation:
• 3/4 cup coarse kosher salt
• 3/4 cup sugar
• 4 cups room temperature water
In a glass bowl, place all ingredients and let the salt and sugar combine totally with the water. Make sure that the pork is full submerged. Add more water if needed. Cover the bowl with plastic wrap and place in the refrigerator for at least one-hour. You will notice a lighter discoloration in the pork. Rinse pork with water and dry up the pork with paper towel before placing in pan for cooking.
mananyacooks 