almost-free dinner: success
Jan. 5th, 2008 10:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nnmpsnproduce shift at the co-op this morning, and I scored a beautiful spaghetti squash (one of the new kids dropped it and it cracked open) and a bunch of chard just wilty enough to deem it unsaleable next to the nicer stuff. I picked up a couple of shallots and a handful of sundried tomatoes, and made a winter version of one of my favorite summer dishes.
Cut spaghetti squash in half length-wise, scoop out seeds, and bake on oiled baking sheet in 350 degree oven for 30 - 40 mins. or until really soft.
Soak the sundried tomatoes in a cup of boiling water until they are really soft; chop them up and save the liquid.
thinly slice shallots, and saute in a generous amount of olive oil until soft.
De-stem the chard, and chop the stems. Add the stems and tomatoes to the saute pan and cook, stirring occassionally.
meanwhile, chop the chard. once the stems start softening, add the greens. saute, stirring frequently, until they wilt. Add the reserved liquid and cook everything down until it seems done.
scrape the flesh of the squash out into a bowl, and grate some parmesan on top. Cover with vegetable sauce, more parmesan, and some black pepper.
(FYI the "summer" version has sungold cherry tomatoes, scallions, and garlic.)
Cut spaghetti squash in half length-wise, scoop out seeds, and bake on oiled baking sheet in 350 degree oven for 30 - 40 mins. or until really soft.
Soak the sundried tomatoes in a cup of boiling water until they are really soft; chop them up and save the liquid.
thinly slice shallots, and saute in a generous amount of olive oil until soft.
De-stem the chard, and chop the stems. Add the stems and tomatoes to the saute pan and cook, stirring occassionally.
meanwhile, chop the chard. once the stems start softening, add the greens. saute, stirring frequently, until they wilt. Add the reserved liquid and cook everything down until it seems done.
scrape the flesh of the squash out into a bowl, and grate some parmesan on top. Cover with vegetable sauce, more parmesan, and some black pepper.
(FYI the "summer" version has sungold cherry tomatoes, scallions, and garlic.)
