Last updated on December 2nd, 2011
I MADE MY GLUTEN-FREE PARTNER a fabulous autumn dinner last night…steamed spaghetti squash, colorful piperade, and freshly-grated Parmesan, all served on a bed of sliced polenta rounds. Although low in fat, this easy vegetarian dish contains a wealth of flavor that satisfies both body and soul:
Spaghetti Squash Piperade
Ingredients for 4 servings
One large spaghetti squash
2 cups Piperade
Polenta – (you can buy this already made in the health-food section of your supermarket)
Freshly grated Parmesan cheese
Extra Virgin Olive Oil
Salt and Pepper
Spaghetti Squash – pierce the skin deeply about 8 times with a sharp knife. Then place in a shallow glass dish and microwave on high for exactly 20 minutes. Let rest for an additional 10 minutes.
Piperade – prepare according to these directions. Or, if you keep this fragrant brew in your freezer, as I do, simply decant and reheat in a skillet set over low heat.
Polenta – Slice into 1/2-inch rounds. Pour a glug of olive oil into a skillet, and saute the rounds for about a minute on each side, or until they turn golden-brown.
Assembling – Slice the squash lengthwise in half (a serrated knife is helpful), and spoon out seeds and dark-colored fibers from each half. Then scrape, with a fork, the spaghetti-like strands into a bowl. Toss with a Tbs of olive oil, and a pinch each of salt and pepper.
To Plate – Arrange 3 or 4 slices of polenta on each plate, and top with a mound of squash. Top with piperade and a sprinkle of Parmesan cheese.
Now, were I to serve this dish for a dinner party, as my partner suggested, here’s how I’d avoid being kitchen-bound when guests arrive: 30 minutes before serving-time, I’d stick the already-prepared plates in a 200 degree oven. Then, at serving time, I’d simply bring the plates from oven to table.
We enjoyed an Australian shiraz (“Yellowtail”) with this meal last night.
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Gregory says
I give this recipe a “D”…for DELICIOUS!
Judy says
Another reason why fall is my favorite season! Kindly send all yummy leftovers to me!
Samantha says
Sounds perfect for a chilly fall evening (it's really cold here), plus it's easy to make. I love all the ingredients.
Gerry Krueger says
I'll use this for a vegetarian friend but NO NO NO to store-bought polenta… Polenta is one thing that definitely worth the effort… Plating is goregous
For party you can brush your polenta rounds with olive oil and brown on cookie sheet in oven….. rest would be easy…. Gerry K….
Kevin Lee Jacobs says
Gerry – welcome! You are right. Homemade polenta from stone-ground yellow corn meal is truly divine. I broke a wooden spoon the one time I made it, but this, to me, indicated it had reached the proper consistency!
Phoebe says
I must be living in a cave! I've never tried polenta, homemade or otherwise.