This Week’s Harvest, 10/19: The Annual Spaghetti Squash
It’s true. Once a year, I get a spaghetti squash from the panier. This year’s might not be as sunny yellow and cute as the ones from years past, but I’ve no doubt it will be just as delightful. I’m roasting it right now, which is what I do with spaghetti squash, until it’s tender enough to poke into the skin easily with a fork. I’ll let it cool slightly, then I’ll cut it in half, take out the seeds (saving them for further roasting for snacks if I’m feeling frugal) and gently pull out the strands of flesh with a fork. In the meantime, I will have prepared a carbonara sauce of sorts, sweating sliced leeks with some happy bacon, seasoning generously with black pepper, and stirring in some crème fraîche. An egg yolk will serve to bind the sauce, if I’m feeling decadent (both decadent and frugal in the same night? kind of unlikely. I’ll leave you to guess which door I choose). If carbonara’s not your bag, I was also tossing around the idea of serving the squash with an amatriciana sauce. Either way, There Will Be Bacon.
I think the combination of celery and leeks means that it’s time for me to make some stock again.
While the apples may get tiresome after a while, right now I’m still excited about them. I particularly enjoy the sweet-tart balance they bring to savory dishes, like these roasted chicken thighs.
Radishes, lettuce, salads. At least they make a nice counterpoint to the rich, warm dishes of fall.
Seasonal opposite: April 27, 2011
Originally published on Seasonal Market Menus.