I have a weird thing for gourds – pumpkins, squash (also cucumbers and melons!) at this time of year. I love their colors, their shapes, and all the little twists that make them unique. they are propped all over the house in arrangements big and small but really my favorite place to put a gourd is in the oven, to roast it!
Once you can break through that tough exterior, gourds reveal a fleshy and (usually) edible interior that is the focus of so many fall dishes.
We just made spaghetti squash the other night and it was a blast but cutting through the rind was quite a challenge. I had no idea that people actually used squash hammers but after wrestling with the spaghetti squash, I understood why. Preparation was so easy – we opted for the microwave since it was rather late after the rind incident.
To prepare a spaghetti squash:
Cut the spaghetti squash in half and pop half in a microwave safe bowl flesh side down with 1/2 cup water.
Scoop out the seeds and center.
Cover with clear wrap and microwave for 8-10 minutes.
Take the squash out carefully (steam burns!) and gently scrape the inside with a fork to pull out those awesome strands that resemble pasta.
Adorn with some butter and parmesan cheese (and we used campari tomatoes) and enjoy!
Spaghetti Squash can also be roasted in the oven and comes out amazing as well – try it drizzled with a bit of oil, flesh side down with oven at 400F for approx 35-45 minutes and then repeat the same step of scraping out the golden strands.
Here are some more Tasty Tuesday Inspirations for you to get your gourd on!
Since we were already talking spaghetti squash, Cookin Canuck gives us a yummy variant – Spaghetti Squash with Apples and Toasted Pecans!
Mixing gourds and potatoes can have delicious results! Foodies Unite makes Sweet Potato and Butternut Squash Bisque – creamy goodness with some chili heat!
I love the creativity of the dish from Aggie’s Kitchen and I cannot wait to apply this to my waiting butternut squash – Creamy Butternut Squash and Shrimp Pasta bake!
Soup is the best at this time of the year and Gina from Skinny Taste has a fabulous Roasted Acorn Squash and Leek Soup with Pepitas!
Wendy at Cooking Quinoa is the Quinoa Queen and for me, mixing quinoa and gourds is verging very close to nirvana so how about a Quinoa Risotto with Butternut Squash? Heaven!
Deb from Smitten Kitchen has an amazing list of of Pumpkin and Winter Squash recipes that can keep you cooking through the season – one of my favorites is the Roasted Acorn Squash and Gorgonzola Pizza – who needs to order out??
Gourds are not just for main dishes … after all dessert is an important part of every meal!
Gluten Free Goddess has a scrumptious Pumpkin Cupcakes with Maple Cream Cheese Icing – and gluten free of course!
Cookies are a food group (or at least they should be!) – What’s Gaby Cookin on Tasty Kitchen brings us White Chocolate Pumpkin Spice Cookies – the smell alone makes it worth it!
La Buona Cucina gives us a light alternative to pumpkin bread with her Pumpkin Spice Cake!
PHEW – we will be juggling gourds and recipes for months! Check out our Tasty Tuesday Inspiration bloggers and say hello and share your favorite recipes with us – next week is EAT YOUR VEGGIES!
Check out 4virtu’s New Look
We just completed a major re-design and we would love to know what you think! A family blog, list tool, calendar – everything you need to get your family to organize, simplify and connect in a secure environment! Plus, free text messaging and a smart phone app is coming!
4virtu is free to join – see you there!