Baked Spaghetti Squash
Ali Slagle at New York Times Cooking
If you flipped your squash and realized it is a spaghetti, try this recipe. It will be a super quick pivot with ingredients that you probably already have on hand.
1 cup freshly grated Parmesan
½ cup panko or breadcrumbs
1 garlic clove, grated
1 teaspoon fresh thyme leaves
8 ounces mozzarella, cut into ½-inch cubes (optional)
- In a small bowl, stir together the Parmesan, panko/breadcrumbs, garlic, thyme and olive oil. Season with salt and pepper.
- Flip the squash and use a fork to scrape the squash into spaghetti strands. Keep the strands in the half squash shell. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.
Here is a great way to use some of that ground beef! There is a high likelihood that you will be getting a spaghetti squash in your share (no guarantees, but probable). How about Spaghetti Squash and Meatball Spaghetti!
2 tablespoons water
1/2 cup breadcrumbs
1/4 cup minced onion
1/2 teaspoon salt
1/8 teaspoon black pepper
1 pound ground beef
- Heat the oven to 350 F.
- In a large bowl, combine the egg, water, breadcrumbs, onion, salt, and pepper and combine. Break the ground beef into chunks, then add it to the bowl. Mix gently, but thoroughly, with your hands to combine. Don’t overmix.
- Form the mixture into meatballs about 1 inch in diameter and place on a broiler pan or a pan with sides topped with a wire rack.
- Bake at 350 F for 25 to 30 minutes until meatballs register 165 F on a meat thermometer.
If you want to make a batch to use later:
- Let the meatballs cool, then store in the refrigerator in an airtight container for up to 3 days.
- To freeze cooked meatballs, chill in the fridge, then place them on a cookie sheet and freeze solid. Pack meatballs into freezer containers or zipper bags, label and date, and freeze up to a year. You can use them straight out of the freezer in many recipes or thaw them in the fridge overnight first.
Thank you to the Polidans for suggesting this recipe. I cannot wait to cook it. It is their go to simple, impress your dinner guests meal. When I read this recipe, it fills all the comfort food boxes: potatoes, butter and with enough other vegetables (cabbage, leeks) to make it feel good. All the warm and fuzzies of the season!
1 1/2 pounds potatoes
1 cabbage, trimmed, pale-green leaves finely shredded (4 cups)
1 leek, pale-green and white parts only, cut into 1/2-inch dice
1 cup milk
4 tablespoons unsalted butter
1/4 teaspoon freshly grated nutmeg
- Preheat broiler. Peel and quarter potatoes, and place in a medium saucepan; add enough cold water to cover. Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain potatoes and return to saucepan. Mash with a potato masher or pass through a ricer; cover pan to keep warm.
- Meanwhile, in another saucepan, combine cabbage, leek, milk, 2 tablespoons butter, and nutmeg; season with salt. Cover, and cook over medium heat, stirring occasionally, until cabbage and leek are soft but not browned, about 15 minutes. Stir into potatoes.
- Spread mixture in an 8-inch square baking dish. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.
- Remove from broiler. Place remaining 2 tablespoons butter in well. Serve immediately, spooning melted butter from well onto each serving, if desired.
Basic Pie or Pastry Dough
From The Joy of Cooking
makes 1 9-10″ double crust
I have to admit, I remain loyal to the Joy of Cooking pie crust recipe only I have adapted it to just use lard! Thanksgiving is coming up. Consider practicing your pie cooking to prepare for the big day 🙂 Your family and friends will really appreciate it.
2 1/2 cups flour
1 1/4 tsp salt
3/4 cups plus 3 tablespoons lard
6 tablespoons or more ice water
- Sift flour and salt together and add half the lard. Cut the lard into the flour mixture with a pastry blender or your cuisinart until it is the consistency of cornmeal. Cut the remaining half of the lard into the dough until it is pea-sized.
- Sprinkle the dough with 6 tablespoons ice water and blend gently into the dough until it just holds together. Try lifting the ingredients with a fork allowing the moisture to spread. If necessary to hold the dough together, add more water by the 1 teaspoon increment.
- Divide the dough in half and shape into individual discs and wrap in plastic wrap. Bake according to pie instructions.
Whole Roasted Heritage Chicken
Here is the best go-to whole roasted chicken recipe we know of.
1 whole chicken
1 stick butter, softened or 1/2 cup lard, softened
salt & pepper
chopped fresh herbs or dried herbs
optional White wine or chicken stock
- Take the chicken out of the fridge 1 hour before cooking to bring to room temperature.
- Preheat oven to 300F. Remove any remaining pin feathers, wipe chicken and pat dry with a towel.
- Combine herbs, salt, and pepper and softened butter or lard. Slip butter or lard mixture between skin and chicken meat over breast meat. Season inside of bird with salt and pepper. Place the chicken, breast side up, in a roasting pan with sides. Optional: Add white wine or chicken stock to the bottom of the roasting pan in a shallow layer. If you have a rack, use it. If you don’t, don’t worry about it but forgo the liquid layer.
- Cook chicken for one hour at 300F, then turn oven temperature up to 400F for an additional 5-10 minutes to brown and crisp the skin. Heritage breed chickens require a long, low temperature to help break down the intramuscular structure. The chicken will be tough if cooked a a higher temperature for a shorter amount of time. Cook to an internal temperature of 165F.
- Pull the chicken from the oven and let sit for 10 minutes at least before carving.
- Other fun things you can do is stuff the inside of the bird with halved citrus like oranges, lemons, or limes to add some moisture and flavor. You can slip halved citrus between the skin and the meat of the bird with the lard/butter for added moisture (make sure the citrus is skin to skin and flesh to flesh).