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Monday, November 11, 2013

Spaghetti Squash w/ Apples & Pistachios {12 Weeks of Winter Squash}

Spaghetti Squash w/ Apples & Pistachios {12 Weeks of Winter Squash} |
Okay.  I'll be the first to say it.  This dish looks kinda boring.  But if you just give it a chance, it may surprise you.  Sit down and spend some time with it.  It's the unexpected girl that you want to take home to meet your mother.  The one who makes you want to give up all of those crazy one-nighters.

Get my drift?  Of course you do...that was about as subtle as Miley Cyrus at charm school.

Really what made me try this dish in the first place was an attempt to make something other than "my usual" with Spaghetti Squash.  I mean, I could probably eat THIS daily weekly, but variety is good.

Spaghetti Squash w/ Apples & Pistachios {12 Weeks of Winter Squash} |
Sweet, crispy apple, the crunch of pistachios, and the tang of the lemon are all perfect foils for the usual rich and savory additions to addictive spaghetti squash.  The flavor and texture combination is a whole new sensation in your mouth.

This would make a fabulous side or salad (eaten either warm or at room temperature), but I actually ate it as a meal.  I tend to do that.

Spaghetti Squash w/ Apples & Pistachios
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Spaghetti Squash w/ Apples & Pistachios {12 Weeks of Winter Squash} |

by Heather Schmitt-Gonzalez
Prep Time: 10 minutes + time to cool
Cook Time: 60 minutes
Keywords: bake side vegan soy-free sugar-free dairy-free squash apples pistachios

Ingredients (serves 4-6)
  • 1 (2.5 lb.) Spaghetti Squash
  • olive oil
  • sea salt
  • 1 apple
  • 1/2 cup chopped pistachios
for the vinaigrette:
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup grapeseed or extra virgin olive oil
  • 1 small shallot, finely minced
  • pinch of sea salt
  • freshly ground black pepper
Preheat oven to 375° F. Carefully cut both ends off of your squash, and then cut it in half lengthwise. Scoop out the seed pocket. Drizzle with a tablespoon or so of olive oil, and season it with a good smattering of sea salt. Place face down on a baking sheet that has been lined with parchment paper. Slide into preheated oven and bake for 1 hour.

Remove the squash from the oven; you can tell that it is done by piercing it with the tip of a paring knife - if it slides right through, it's done. Let sit until mostly cool, 20-30 minutes.
Spaghetti Squash w/ Apples & Pistachios {12 Weeks of Winter Squash} |
Place all of the ingredients for the vinaigrette into a small jar with a lid, and shake it until everything has combined. Set aside.

Rake a fork through the flesh of the squash until it has all separated into "spaghetti" strands. Place it all onto a serving platter.

Cut the apple into matchsticks, and scatter them over the squash. Scatter the pistachios over that, and add a good smattering of salt and pepper. Drizzle as much, or as little, of the lemon vinaigrette as you like, over the top. Serve immediately, at room temperature.

    A handful of plump raisins would be a nice addition to this dish, as well.  

-inspired by Tasting Table
Spaghetti Squash w/ Apples & Pistachios {12 Weeks of Winter Squash} |
Are you ready for winter squash season? I'm so happy to be co-hosting with my friend Joanne of Eats Well with Others, again this year. We'd love it if you'd cook/bake along with us over the next 12 weeks. We will be sharing a new winter squash dish every Monday, but you can feel free to link up a squash dish that you've made anytime during the week, as the linky tool will be open through the end of the day on Sunday. Or, if you're a blogger, and would like to post along with us on Mondays, just let one of us know so that we can add you to the group!