So tonight, I made my favorite spaghetti squash dish — Spaghetti Squash Pomodoro:
Though it's not exactly Southern fare, I'm including this one in my cookbook because I love it that much. It's a buttery spin on traditional pomodoro pasta dishes, which typically include angel hair spaghetti, diced tomato, fresh basil, garlic, and olive oil. And as you can see, I've added garlicky sauteed tofu cubes.I sopped the squash noodles up with toasty garlic bread made from a multigrain loaf I picked up at Silke's Breads, a German bakery in Clarksville, this weekend.
Speaking of winter squash, can ya'll believe my mom has never tried any kind of winter squash?! So for Thanksgiving, I'm preparing a kabocha squash. I was thinking about simply roasting it with olive oil and salt and pepper. But does anyone have any other winter squash side dish ideas?
Bring on the squash! Can't believe your mom hasn't tried winter squash! I used to make stuffed acorn for thanksgiving (can't find it here), but not stuffed winter...Usually I ate that roasted with other root veggies - I'm sure you'll find something!
ReplyDeleteHey hey Bianca!!
ReplyDeleteGreat to hear from you again =D
And your squash dish looks DELICIOUS!! I'd LOVE to try this SPAGHTTI ONE cause I HAVE NEVER TRIED IT!!! =>
(Can't find it here now..!! =()
Ahh!! I can't wait for your cookbook!! =D
(I'd love to write one in the future as well!! =D)
Hope you're ok!!
Hugs!!
Ha ha my mom also never tried any kind of winter squash and she's not very fond of summer squash (and vegetables in general), too!
ReplyDeleteI've seen spaghetty squash in grocery stores for the first time this year and I really should buy one.
I've never made spaghetti squash! Yours sounds delicious. Good luck with the recipe for your Mom! Can't wait to hear what you come up with.
ReplyDeleteKabocha is such a good choice! You can't go wrong with roasted Kabocha, she will love it!
ReplyDeleteYour Spaghetti Squash Pomodoro looks so fab!!
HOLY YUM!!!
ReplyDeleteFor winter squash side dishes - it tastes lovely with an abundance of greens, some toasted nuts (pecans & hazelnuts work best), and a little seasoning :-)
I Lurve Squash! I like to sprinkle butternuts with cinnamon and sweetener...mmm.
ReplyDeletei'm a sucker for sweetened squash with nutz or caramelized onions. squash doesn't need many accessories.
ReplyDeleteYour squash looks lovely.
ReplyDeleteI can't remember where I read it (probably the PPK) but just cutting it in half, rubbing it with vegan margarine and sprinkling it with brown sugar before roasting it does wonderous things to a squash!!
Yummy! This looks delicious.
ReplyDeleteyay! your Spaghetti Squash Pomodoro = mmmmmmmmmmm! it sounds so freak'n good! you need to get a move on that cookbook ;) (or at least let'n me test some recipes for you! tee hee!). man, it looks so tasty!
ReplyDeletefor thanksgiving we're roasting up some delicata squashes and then smashing them up with some EB & brown sugar (maybe topping it off with a few toasted pecans). i think your idea for the kabocha sounds simple & super tasty to me!
i am addicted to spaghetti squash. that stuff is the shit. i usually eat it plain or with sea salt and sour cream. it's so perfect on its own that i try not to take the "squashiness" out of it. haha
ReplyDeleteYum! That spaghetti squash looks so good.
ReplyDeleteI usually either make stuffed squash with winter squash, or I just stick some earth balance and brown sugar on them and bake them.
Ooh, spaghetti squash with tofu and tomatoes? Why didn't I think of that? LOL!
ReplyDeleteLooks delish!
I love squash!
ReplyDeleteI was hoarding squash too! haha. The pomodoro sounds fabulous!
ReplyDelete