Squash that Exploded

Need I repeat, we love spaghetti squash?  Use your imagination and see what you can do with it.  Have some fun.  The one thing you should NOT DO WITH IT is to put it in the microwave, whole.  I knew that when I did it.  You should cut it in half and put it in, face down.

Needless to say, at the moment of meeting, I forgot and put the squash in whole.  Suddenly, I heard a “blast” and when I opened the microwave, there was a squash with its innards coming out if the microwave.  Why didn’t I think to take a photo?  Probably, because I wanted to salvage the beautiful squash.

Oh, I also had a difficult time getting the seeds out and I am sure we ate a ton of them but they are pumpkin seeds so they can’t be bad.  It was humorous to watch me peering into masses of “spaghetti” looking for seeds, the same color.  I found my share but I am sure, I missed as many as I found.

Note on pumpkin:  I have been baking and cooking with pumpkin and as a result, I usually have some hanging around the refrigerator.  In this case, I decided to use some up by adding it to the spinach and squash.  It blends right in.  I have been doing this with a number of dishes and the pumpkin always adds a bit to the flavor.  It seems to go with anything.

 Spaghetti Squash with Spinach and Pumpkin

Ingredients

• 1 spaghetti squash (Cut in half and baked in microwave.  Should be done this way.)
• 1 tbsp olive oil
• 1/3 cup of low-sodium vegetable broth
• 1/4 teaspoon fresh ground black pepper
• 3 ounces fresh baby spinach
• 1/2 cup scallions, chopped
• 1/2 cup mashed pumpkin, spiced with cinnamon, nutmeg and ginger 
  

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  In a pot, heat broth, spinach and black pepper.  Stir until spinach is wilted.   Put aside.

Using a fork, scrape out the squash into a large bowl.Combine with pumpkin, scallions and spinach.  Heat again, if necessary. 

Spaghetti Squash

 

Japanese Salmon —- Regional Recipes My Kitchen My World

I wonder how it happened that both Regional Recipes and My Kitchen My World picked Japan, as their destination, this month.  At first, I could not find anything that appealed to me.  I did not want to make meat or even main dishes.  When, I went searching for a new salmon recipe, for today, I decided to check out Japanese salmon. making the salmon, anyway, so why not kill two birds with one stone, the stone being the best salmon, I have made.  I probably, say this, each week, but I mean it.  This salmon is far ahead of the crowd.

Japanese Salmon

Ingredients

1/4 cup Olive oil  (I used 1/8 cup)
1/4 cup Soy sauce, low sodium
1/4 cup Sake or dry white wine
1/2 bunch scallions chopped
1″ grated ginger root (I forgot to buy ginger, yesterday so I substituted a ginger cube, which broke down in the liquids)
1 clove garlic (I used a cube for the garlic also.)
3 – 4 to 6 oz pieces of Salmon

Method:

Heat oil in saute pan.

Add scallions, garlic and ginger then place the salmon in the pan skin side down.

 Add the Sake, soy sauce.

 Cook until salmon is done to your liking, flipping it once during cooking.

Number of Servings: 4