A SQUASH FOR EVERYONE

Today’s post is all about serving a great dish for dinner that does not include meat.  Personally I could do without meat altogether and live off salad and vegetables for the rest of my life, but if you are married to a man who’s six feet five inches tall, and weighs, two hundred and forty pounds you had better have a large amount of meat on the table when it comes to dinner time, or have something incredibly cute on when serving dinner.

Once in a while I was able to sneak in a dish made without meat, I usually tried for once a week, sometimes it worked and sometimes it did not work.  I tried to come up with something which would not only appeal to his huge appetite but that I also could eat.  I also found cutting meat from the menu at least once a week, really helped the food budget, something that everyone understands.

I liked to use what I found which was fresh and available at the market, or at the local green market.  I would start out with $10.00 and see what I could do, and believe me when I tell you the options were endless.   I happen to love pasta and I could eat it every single night, but it is not good for me especially when it lands on my hips.  So I realized very quickly that Spaghetti Squash is a great substitute for pasta (not all the time because sometimes you just need the real thing, but once in a while it works).  I like to serve Spaghetti Squash in the winter because I consider it a warm and comforting food. So I came up with the recipe below, which features some of my favorite tasting items. 

If you keep a basic pantry and a stock in your freezer then this recipe should be a breeze.  For those of you who do not keep stock in your freezer, I posted the directions to make a quick one.  The homemade stock makes all the difference in the world.  This is a recipe that is full of flavor, and should satisfy even the pickiest carnivores!

Spicy Roasted Tomato Marinara with Spaghetti Squash

Ingredients

• 1 cup Parmigianino-Herb Stock, recipe follows
• 8 Roasted Peeled Tomatoes, recipe follows
• 3 tablespoons extra-virgin olive oil, plus some for drizzling
• 5 to 6 flat anchovy fillets
• 1 sweet onion, thinly sliced or chopped
• 1 Fresno or Holland Chile, sliced or chopped
• 3 to 4 cloves garlic, sliced or chopped
• A couple small sprigs fresh marjoram or oregano, finely chopped
• 2 tablespoons tomato paste
• 1/2 cup dry red or white wine
• A handful fresh flat-leaf parsley, finely chopped
• A few fresh basil leaves, torn
• 2 medium spaghetti squash
• Salt and freshly ground black pepper
• Parmigianino cheese, shredded, for serving

Directions

Set aside or prepare the stock and roasted tomatoes.

Heat the extra-virgin olive oil in a medium pot over medium heat. Add the anchovies and stir until they melt into the oil. Add the sliced onions, Chile, garlic, marjoram, and cover and cook to soften the onions, 10 to 15 minutes or until very sweet and soft. Add the tomato paste and stir 1 minute, then add the wine and stir a minute more. Stir in the prepared stock, prepared roasted tomatoes, parsley, and basil and simmer over medium heat 10 to 15 minutes more to combine flavors. Cool and store the sauce for a make-ahead meal.

On the night you serve this meal heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds then season with salt and pepper and place cut-side down on baking sheet or sheets. Roast the squash 45 to 60 minutes, until very tender. Once the squash has been roasting 30 minutes, reheat the sauce over medium heat to a bubble then reduce the heat to low and keep it warm. Turn the roasted squash over and shred each half with a fork turning the flesh into what looks like a yellow boat filled with spaghetti, drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning, top with lots of marinara and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.

• Parmigianino and Herb-Fortified Stock
• 1 large rind trimmed from a hunk of Parmigianino cheese or a few small pieces rind perhaps saved-up
• Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
• 1 onion, quartered
• 2 ribs celery, sliced on angle
• 2 carrots, sliced on angle
• Peeled rind of 1 lemon
• 2 fresh bay leaves
• 4 cups chicken stock
• 12 cups (3 quarts) water

For the stock:

Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

For the tomatoes:

• Roasted Tomatoes
• 24 ripe organic vine tomatoes or large plum tomatoes
• Several cloves garlic, crushed
• Extra-virgin olive oil, for liberal drizzling

Heat the oven to 500 degrees F.

Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.