Earlier this week Raluca posted an incredible spaghetti squash dish with roasted mushrooms. You can find here recipes here. I have not doubt that you’ll find her blog as fantastic as I do. She’s a diversely talented vegan chef. When you see her blogs your mouth will water and trust me… you’ll never feel that your missing anything in her plant based recipes. OK, back to that spaghetti squash. Ever since I saw her post I’ve been thinking of this stringy squash. I wanted to give it something that was worthy of it’s uniqueness, so I wrapped it in puff pastry after mixing it with a few flavors.
I roast my spaghetti squash on baking sheet at 350 degrees after poking a few holes in it. Bake the squash until it no longer looks firm, this will depend on the size but will likely be 30 to 60 minutes. When you think it’s done poke it with a sharp knife to see if it’s soft. Remove it from the oven and let it cool.
After the squash has cooled enough to handle, slice it down the middle and remove the seeds. Use a fork to ‘shred’ the flesh of the squash. As it separates it will begin to look like a pile of pasta. Place half of the squash in a large bowl. Toss it with chopped purple onion, capers, chopped rosemary, and freshly cracked pepper. I froze the other half of my squash.
Place a defrosted sheet of puff pastry on a greased baking sheet and preheat the oven to 400 degrees. Spoon the squash mixture into the middle of the pastry sheet, bring the corners up and decoratively arrange them. I twisted the corners together and folded them back. Brush the top of the pastry with a beaten egg, then of you like sprinkle it with grated parmesan and freshly cracked black pepper. Bake until it’s golden brown, 15 – 20 minutes.
But don’t stop there…. change the shape of the pastry dough, make individual packages, change the seasoning, or change the squash!
Until next time… Release YOUR Bon Vivant and Savor Your Life!