Kristene Fortier is one of our expert food columnists and the author
of
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and
Kids."
Spaghetti squash is unique from other Winter squash. When cooked,
the flesh is pulled apart to form slender strands that look like
spaghetti.
When I serve spaghetti squash at our dinner table, I always feel
like I'm walking a thin line so to speak.
My kids are unpredictable in how they will react. Sometimes the
squash is acceptable and sometimes not.
For those who aren't ready for a lot of whining at the dinner table,
regular spaghetti makes a good substitute. The Walnut Spinach Sage Pesto
is great on any kind of pasta although the unique combination of flavors
from the sage, walnuts, and spinach are particularly well suited to
squash.
Spaghetti squash only has about 75 calories per 8 ounce serving
plus lots of fiber and vitamins to boot. The same size serving of pasta weighs
in at almost 850 calories. A small squash, about 2 pounds, yields enough
to feed a very hungry family of 4 with leftovers.
For the kids, a robust pasta sauce and plenty of Parmesan cheese
may disguise the squash just enough for them to give it a try.
Spaghetti Squash with Walnut Spinach Sage Pesto
Time to table: 25 minutes
Serves 2-3 adults and 2-3 children
-
1 small spaghetti squash, about 2 pounds
-
Optional: Walnut oil or butter
-
Salt and pepper for seasoning
-
Garnish: Freshly grated Parmesan cheese
GROWN-UPS:
-
2 garlic cloves, peeled
-
10 fresh sage leaves
-
2 tablespoons toasted walnuts
-
2 cups cleaned spinach leaves, well packed
-
3 tablespoons lemon juice
-
1/4 teaspoon salt
-
1 tablespoon walnut oil
-
2 tablespoons grated Parmesan cheese
-
2 tablespoons baby food applesauce
-
1-2 tablespoons water
CHILDREN
-
1-2 cups favorite spaghetti sauce
-
1/4 cup grated Parmesan Cheese
Rinse the squash to remove any dirt. Pierce the skin several times
with a knife. Place the squash in the microwave and cook at full power for
15 minutes turning the squash over after 8 minutes. Let stand for 5
minutes.
While the squash is cooking, prepare the pesto. Using a food processor,
chop the garlic, sage, and walnuts. Add the spinach and process until well
chopped, scrapping down the sides of the bowl as needed. Add the lemon juice,
salt, walnut oil, Parmesan cheese, and applesauce. Process until well blended.
With the motor on running at low speed, add the water in a thin steam until
the pesto begins to swirl around the bowl.
Heat the spaghetti sauce for the children in the microwave for about
3 minutes.
When ready to serve, use an oven mitt or pot holder to hold the
squash in place. Cut the squash lengthwise and scoop out the seeds and fibers.
Use a fork to scrape the squash into pasta like strands. Transfer the strands
to a serving dish. Toss with walnut oil or butter if using and season to
taste with salt and pepper, omitting the pepper from the children's portions
if not to their liking.
Serve the squash on individual plates. Top the squash for the grown-ups
with the pesto and the squash for the children with spaghetti sauce. Garnish
with Parmesan cheese.
GROWN-UPS
Calories 240; Calories from fat 130; Total fat 14g; Saturated fat
2.5g; Cholesterol 5mg; Sodium 520mg; Carbohydrate 25g; Dietary fiber 6g;
Sugars 3g; Protein 7g
CHILDREN
Calories 170; Calories from fat 40; Total fat 4.5g; Saturated fat
2.5g; Cholesterol 10mg; Sodium 590mg; Carbohydrate 25g; Dietary fiber 6g;
Sugars 8g; Protein 8g
© 1999 Kristene Fortier
To order,
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids"
click on this link.
About the Author: Kristene Fortier lives in the
San Francisco Bay Area with her family which includes two picky kids. She
is a syndicated columnist for "Pleasing Picky Eaters" and the author of The
Whole Family Cookbook, Two-Tiered Meals to Please Both Parents and Kids..
Order your copy through amazon.com or
call 1-800-852-4890. Send questions or tips to
pickykids@aol.com. |
