I trust that you all both survived and recovered from Thanksgiving 2021.
Thanksgiving on the farm had a menu set in stone. Roast turkey, my grandmother’s Amish potato dressing, mashed potatoes, gravy, the token vegetable, jellied cranberries and pumpkin pie. While everyone and their brother appear to swoon over the side dishes, there were only five of us; one vegetable dish seemed plenty for which to be thankful. It was likely to be whatever Mom had in the freezer that would take the least effort-green beans, most likely. And after the dinner was no longer served at the farm, who was I to mess with family tradition? That menu was an institution unto itself and has lived on.
But over the past year, we have gradually transitioned to a more plant centric diet. No commitments, no deletions, just putting plant-based foods at the center of the plate with fewer animal products around it. While my taste buds argue occasionally, my digestive system is exceedingly thankful. I knew there would have to be less turkey and dressing, and more vegetables on my particular plate this year.
We tried out varying vegetable side dishes in the weeks leading up to Thanksgiving, ultimately settling on braised collard greens and honey miso roasted root vegetables. One could simmer away on the cooktop while the other roasted in the oven alongside the dressing. When push came to shove, today’s spaghetti squash recipe didn’t make the cut for the big day, as it was a last minute diva. When one is slicing turkey, heating potatoes, making gravy, and serving wine, the veggies have to step up to the plate and take care of themselves!
So while today’s squash recipe needed too much coddling to be served for Thanksgiving, it’s a fresh take on spaghetti squash that we enjoy with less demanding meals. We often receive spaghetti squash in our CSA share, and I generally find it a bit bland. Nor does it make a satisfactory substitute for pasta in my opinion-it’s not particularly filling, and the texture is nothing like spaghetti. But steamed just until tender yet crisp, shredded from the shell and dressed with a fresh miso laced herb mince, its personality shines. The lemon provides just enough acidity, such that each bite cleanses the palate in preparation for the next. Bring on the diva; it’s my current go-to recipe for spaghetti squash.
We all need to be incorporating more plant foods into our diets. They feed our bodies in ways that animal foods food can’t. It matters not the role played by vegetables on your plate. Put them at the center, or serve them on the side, but do include them. Spaghetti Squash with Fresh Herbs and Walnuts is a tasty addition to the plate, wherever you decide to place it.
Spaghetti Squash with Fresh Herbs and Walnuts
Ingredients
- 2 lb spaghetti squash
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 small bunch parsley
- 1 tsp fresh rosemary, diced
- 1 tbsp fresh thyme leaves
- 2 tbsp fresh basil leaves, chopped
- 2 tsp white miso
- 1/4 cup walnut pieces
- 1 green onion, cut into 1-inch pieces
Instructions
- Cut the spaghetti squash in half, lengthwise. Place half in a glass pie plate and pour 3/4-inch of water in the bottom. Cover with plastic wrap and steam in the microwave for 5-10 minutes, til tender. Remove first half from the plate and repeat with the second half of squash. Set squash aside while preparing the herbs.
- Blend the olive oil, lemon juice, salt and pepper. Set aside.
- Place the parsley, herbs, miso, walnuts and green onion in food processor and pulse til finely minced.
- Scrape the shreds of squash into a medium bowl and toss evenly with the olive oil and lemon dressing. Sprinkle the herb mince over the squash and fold in. Serve immediately.
