This is a recipe that I concocted last night after being inspired by fellow bloggers who have taken responsibility for their health and well-being.
I was in the grocery store with a friend yesterday afternoon and there was a showcase of local seasonal foods. One of them was spaghetti squash! I picked a small one up and figured I’d boil and lightly season it and call it a night. After I grabbed a couple more things I wandered back into the produce section for one more look-around. I came across some rutabagas and decided to pick up a small one. I thought to myself, I should be able to collaborate these two together… I have cooked rutabaga once before; I diced it into medium cubes and sauteed it, it turned out ok and I haven’t experimented with this root since.
When I got home I went online to research some different ways to cook rutabaga. I was going to be boiling the spaghetti squash so I figured I’d boil the rutabaga as well. That’s when I saw that boiled rutabaga makes a great mashed potato substitute. I thought to myself, Ah ha! I’ll mash the rutabaga and mix it in with the squash to make a Sqaush-tato side dish.
Here is my recipe
Prep Time: 20 minutes
Cook Time: 40 minutes
1 medium spaghetti squash – cut in half
1 small rutabaga – diced into medium cubes
1 clove of garlic – chopped
1/3 cup of milk
1 1/2 tbps of butter
1/2 cup of grated Parmesan cheese
1 tsp of hot sauce
salt and pepper to taste
First you boil water in a pot sufficiently big for the squash and another pot big enough for the rutabaga. Bring both pots of water to a boil. Cut the squash in half and place in boiling water, cover and cook until tender. Peel the rutabaga and dice into medium cubes (this make it easier to mash later). Chop one large garlic clove and add rutabaga and garlic to the boiling water. Cover and cook until tender and mashable :). Both were cooked over medium heat for the whole time.
Drain the squash and let it cool in the pot until you can hold it (I like to wait until I can hold it with a dish rag, pot holders are difficult to manipulate the squash and scoop out the seeds). Drain the rutabaga and and mash in the pot it was cooked in. Add milk and butter and continue mashing until desired consistency and flavor is reached. Add grated parmesan cheese and let that sit.
Remove seeds from spaghetti squash. Add spaghetti squash to the mashed rutabaga and mix well, (I used a fork because the squash was extra stringy). Then I added hot sauce, salt and pepper for some boosted flavor.
It was pretty good for a first shot! The squash was sweet and crunchy while the rutabaga had an strong earthy flavor and the two complimented each other well. Next time I might put more garlic or try some different cheeses like ricotta for a creamier texture, or feta for more zing! Also I might have added from fresh herbs if I had some on hand.
If you try this recipe, let me know what variations you used and how you liked it!