Wednesday, January 11, 2012

This isn't Spaghetti!!

Just wanted to share a quick funny story. Last night's dinner of Pork Tenderloin, Spaghetti Squash and Green Beans was a hit and a flop at the same time. Everyone loved the tenderloin (finally perfected a cooking method that doesn't overcook it!) and the green beans. But my oldest who will usually eat anything in front of her exclaimed, "This isn't spaghetti!" and shoved it away. Then, my picky child ate her serving, asked for another, then another. She had at least 1 full cup of it! I loved it too. Hubby, not so much.

This is how I prepared it:

Spaghetti Squash
Cut in half lengthwise, with a very sharp knife (those suckers are tough!)
Scoop out the guts and seeds (like you would a pumpkin)
Place on a foil-lined baking sheet
Rub a little butter along the edges, tops, and inside
I put about a tsp of brown sugar inside each half (more if you like it sweeter)
Bake in 350 degree oven for 45 min, testing with a fork to see if it's stringy

When it's done, the edges and insides pull away easily with a fork into strands that resemble spaghetti! I scooped it all out and tossed with a little bit of sea salt and 1 tbsp more of raw cultured butter. You could add more veggies, feta cheese, more brown sugar - whatever you like! Yum!

This could be a fun thing to do with your kids and get them to try a new veggie! Spaghetti Squash is loaded with B vitamins, calcium, iron, potassium and manganese.
The majority of the calories in spaghetti squash come from carbohydrates. But spaghetti squash has a low glycemic index because its high fiber content slows the absorption of its naturally occurring sugars.

Spaghetti squash contains a near-complete spectrum of amino acids, the building blocks of protein. But it lacks the essential amino acid lysine, which is essential for immune function and nitrogen balance.

Try some today while it's in season!

Additional recipe:
A couple of folks have asked for my Pork Tenderloin recipe.  What I did yesterday is below. But you can prepare this tender cut of meat in so many ways. You can do a simple herb rub, terriyaki sauce, honey dijon, balsamic glaze and so on.

I buy a pack of two pork tenderloins. I cook both and freeze the extra for another night.

Preheat oven to 375 degrees
Rinse and pat dry with paper towel. Sprinkle salt and pepper.
Swirl some EVOO in a large, hot oven proof skillet. Heat on Med High.
When it's hot, add the tenderloin to brown on all sides. This is when I add whatever sauce, glaze or spices I'm using. Just brush on and sear.

(Hoisin Glaze: 3 T hoisin, grated fresh ginger (keep in freezer to last for months), clove of minced garlic and 1 tsp dijon mustard, S&P)

Then, put the whole thing in the oven for about 20-25 min - depending on the size of your tenderloins. I test them at about 20 min with a meat thermometer. They should read about 145 degrees. Take it out and let it rest for a good 10 min. To serve, cut at an angle and arrange on a plate in a fan shape. Drizzle pan drippings over pork.

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