Busketty, Part One

A coworker’s wife has quite the farm, with such a bountiful harvest this summer that said coworker has been bringing in all of his extra home-grown organic produce. Today, he had peppers and spaghetti squash!

My other coworkers had no idea what spaghetti squash was!

I mean, I can’t exactly blame them. I didn’t know what spaghetti squash was until about a year or so ago, but I discovered it by doing what I do best: trying something new. I was in Trader Joes’ produce aisle and saw a spaghetti squash with a sticker on it that had instructions on how to cook it. I figured, “Why the hell not?” and grabbed one.

I followed the instructions to a T…

  1. Cut squash in half.
  2. Scrape out seeds.
  3. Bake, cut side up, for 30-40 minutes at 375 degrees F.
  4. Scrape flesh with a fork, lengthwise.

Easy peasy. I remember exactly how I prepared it: olive oil, garlic powder, and parmesan cheese. Yum, yum, and yum! Sure, it doesn’t taste anything like spaghetti, but it’s still crazy delicious and super nutritious.

I grabbed two squashes by the end of the work day because despite all I’d told them – how to cook it, fun dishes to try, etc. – barely anyone else wanted to take one! (There were still two left when I passed by them on my way out!)

So, what did I do with them? First, I prepared them as explained above.

Tip: Use an Ove Glove as to not burn the hell out of your hands! Trust me.

Well, now what? I have this huge bowl (i.e. the biggest glass mixing bowl I own!) full of spaghetti squash!

I am indecisive, and I like experimenting. I also enjoy leftovers (which is why my fridge has lots of little jars and baggies half-filled with leftover stuff). So, I made two sauces for the squash, of course!

The one at the top is a green avocado-pesto (sort of!) sauce with…

  • 1/2 avocado
  • 1 tbsp minced garlic
  • about 10 fresh basil leaves
  • a small handful of fresh baby spinach
  • a dash of paprika
  • a dash of cayenne pepper
  • a few tablespoons of sesame oil

Pulse it all in a food processor until somewhat smooth. This made enough for two servings!

I had this one for dinner tonight, but for lunch tomorrow I used a home-made vegan “cheez” sauce, similar to that found in The Kind Diet – a great book by Alicia Silverstone that I will definitely talk about in a future post.

My sauce contained roughly…

  • 1/2 cup nutritional yeast
  • 1/3 cup unsweetened plain soy milk
  • 2 tbsp soy sauce
  • dash of salt
  • a few dashes of smoked paprika
  • a hefty squeeze of spicy brown mustard

Simply whisk together! Add more soy milk if too dry; add more nutritional yeast if too thin. This made about 1/2 cup of sauce and has lasted me about 4 days so far (just a little left in the bowl as of tonight, which I plan on finishing tomorrow!). It’s such a versatile sauce… I eat it on nearly anything savory!

Prepare for Busketty, Part Two – a sweet way to use spaghetti squash! (Seriously!)