Confession: I am not a summer girl. I’m just not. I fall over and over again in swooning love with Autumn each year. Yes I dig the sweaters, nostalgia, plaid, pumpkin, cozy, leaf changing, nestled, campfireness of Fall. And while I am in the mood to share my seasonal thoughts, I would take winter over summer. What? I know primally, summer is the time to party. It’s the time of abundant food. More and more. Winter is the time of scarcity. Yada, yada, yada. Still I enjoy the trek through knee deep snow. The heavy breathing (that I can see), from being the only person crazy enough to drag themselves through ice, snow, and negative temperatures to get a little forest bathing. To dip under the icicle covered branches, bending over the trail, glistening in their beautiful light. The sense of accomplishment. The sense of peace. The high of the challenge, taken and conquered.
Really there’s a point here. And that is that I am a vendor at the farmer’s market. Therefore I see the changing of produce as well. I’ve watched as my neighboring vendors have switched from zucchini summer squash overload, to sporting some butternut squash. Butternut squash?!?! In case you weren’t following this site last year, I kind of have a thing for butternut squash (don’t believe me? Check out the recipe catalog. I’ve made pot pie to muffins to stuffed cookies and bisque). I must be one of the few people not so fond of pumpkin and sweet potatoes (I feel like I keep separating myself more and more as this post progresses, declaring my weirdness, but can I really be the only person who prefers butternut? I think I could get some converters). Anyways the cats already out of the bag. And I will continue to pour myself into uncharted waters with butternut this year.
Another winter squash that I am fond of, would be the ever so lovely spaghetti squash. I don’t often use it, but on the off chance I want something noodlely, I will make something happen (Last year I made a bomb spaghetti and meatball pie). The other day would be one such time. I didn’t want just plain old spaghetti though. What about a little buffalo? Once again I can dig it. And so I made it and here you have it now too! No more banter.
- Spaghetti Squash
- 1 lbs. ground pork
- 1 tomato, diced
- buffalo sauce
- sea salt and pepper
Let’s Make it Happen: I think part of the reason I never make spaghetti squash, is that by the time I’m ready to make it, I’m too impatient to let it cook (or I end of burning the crap out of my hands or the squash is a little al dente). Cut the squash in half. Place the cut ends down into the bottom of a pot. Cover with water. Sprinkle with salt. Boil. You want to cook the squash until it is tender. The ‘noodles’ will literally just spill out with the help of a fork. Strain in the sink. Cool a moment before handling (again refer to the comment above of me burning my hands multiple times). Scoop out the seeds. Now fork out the ‘noodles’ into a bowl.
Meanwhile, while the squash boils, brown the pork. Season with sea salt and pepper. Strain. Add in the tomatoes and buffalo sauce. Once the noodles are done, toss it altogether and you’ve got a tasty meal for a family or for several days.