Spicy 'Sketti Squash Patties with Cilantro Yogurt

I'm childishly in awe of spaghetti squash. It's almost magical how the squash so easily shreds into pasta-like strings. I can imagine an  infomercial with a very loud and aggressive host displaying the wonders of the squash and me, all wide-eyed and open-mouthed, gasping, "Wow! That really works! Looks just like spaghetti!  I'm really amazed"!

Like substituting mashed cauliflower for potatoes, spaghetti squash can be a great substitute for pasta, a perfect bed for just about any sauce. Like mushrooms, the squash happily accepts the flavor of whatever you choose to marry it with.

Still, I don't  make either of these substitutions very often because Mr. Rosemary remains a purist. (One of the reasons I love him, of course.)

When I have one of those "experimental whims" I'm  likely to test them out only  for myself. If they're a hit, I might share them. But usually, they're not.  Usually, I get a  "Not bad."

These squash patties met with that half-hearted blessing, too. Me? Loved them.  But I love curry. I love its lightly smoky sweetness. (I found a recipe for curry and cardamom cookies from The Spice House that I'm determined to make for Christmas.)

This is not, however,  an easy- to-do weeknight kind of dish. It takes time to cook the squash. Takes time to shred the said cooked squash. Time to mix the patties and time to cook them.  The good news is that they can be frozen without losing anything. Just a warm-up either on the stove top or in the oven, and they're ready again.

Spicy 'Sketti Squash with Cilantro Yogurt Sauce
4 cups cooked spaghetti squash
2 beaten eggs
1/4 cup chopped onion
1/2 cup all purpose flour
1 tablespoon curry powder

Combine all ingredients and mix till well-combined.
Heat a small amount of olive oil and a tablespoon of butter in a skillet over medium high heat. Drop squash mixture by heaping tablespoonfuls and cook for a few minutes on each side until golden brown. Serve with the cilantro yogurt sauce.

Cilantro Yogurt Sauce
1 1/2 cups plain Greek-style yogurt
3/4 cup finely chopped cilantro
4 tablespoons lemon juice
1 1/2 teaspoons finely chopped garlic
3/4 teaspoon cayenne pepper

Stir all the ingredients together, adding salt to taste. Chill to let flavors blend. Bring to room temperature before serving.

Spaghetti Squash, Spinach and Feta Toss -- A Great Side

I know that spaghetti squash is supposed to be a great stand-in for pasta for those of us who, at least from time to time, keep an eye on calories and carbs. But frankly, I think that it’s great in its own right, with no apologies, even if it is a dieter’s dream. (A four ounce serving has only 37 calories, but it does need a few extras to jazz it up.)

My last raid into my neighbor Dude’s garden -- “I’m turning it over tomorrow. Get what you can find!” – landed me one nice 4 pound spaghetti squash and two acorn squash. (More about the acorns another time.)

I’d thought about making the squash do the spaghetti substitute gig, but after rooting through a few recipes, I was inspired by the Cookin’ Canuck to make a spaghetti squash and spinach dish. Her recipe had cannellini in it and can be, I’m sure, an excellent meatless main dish. But with no beans and grilled chicken, it was a great meal for us, and satisfied the carnivorous male (and female) in our house.

I loved cutting things into ribbons. The spinach took on a new look mimicking the strands of spaghetti squash and slices of onions. There’s plenty of varying texture and tastes and I could have eaten this without any kind of protein alongside, legume or otherwise, and been quite content.

If you’ve never manhandled a spaghetti squash, it is a hoot to see the humble squash transform itself and take on a new form as you scrape the flesh into noodle-like strands. I so wished I had a kid around while I was shredding it just to see their eyes bug out when you’d say, “See, honey? This is why they call it spaghetti squash!”

Spaghetti Squash with Spinach and Feta
adapted from the Cookin’ Canuck
and Six O’Clock Solutions

1 3-4 pound spaghetti squash
1 bunch spinach, washed and stems removed, about 6 cups (packed) leaves
2 tablespoons olive oil
½ cup sliced onion
4 garlic cloves, minced
½ cup feta cheese crumbed
Salt and pepper to taste

Using a large sharp knife, pierce the squash in several places. Place squash in a glass baking dish and cook in microwave on high for about 15 minutes, turning the squash halfway through cooking. Before handling, let the squash stand for 5 minutes. (I still used hot pads to hold the squash.) Cut it in half lengthwise and scrape out the seed and fibers. Using a fork, twist out strands of spaghetti squash flesh and place in a large bowl.

Working in batches, stack the spinach leaves and cut across the leaves into ¼ inch wide strips.

In large skillet, heat the 2 tablespoons olive oil over medium heat. Add onion and garlic. Cook stirring constantly for one minute. Add the spinach ribbons and cook just until the spinach is wilted, about one or two minutes. Add the squash and feta cheese and gently toss. Serve.  Makes four servings.  (Or two helpings for my husband, one for me at dinner, and one for me at next day's lunch!)