Every month in 2016 I’ll share four recipes as part of Dr. John Douillard’s 3-Season Diet Challenge. My intention is to help you discover the glow we can feel – inside-out – when we eat with the rhythm of the seasons. Each new harvest brings us into balance with the sun, snow, warmth, cold and other changes in the natural world and in our bodies. Starting with this recipe, I invite you to join me in savoring this month’s flavors while experiencing the personal transformation that can come from this ancient Ayurvedic approach to food! (Find more 3-Season Diet Challenge recipes in the categories to the left (under “Recipes”) or in the search bar above.) Enjoy!
Spaghetti Squash! The wheat-free, vegan pasta. Or, the omnivore’s texture-splendid Autumn gift. This is such a unique squash, filled with spaghetti-like pulp that is delicious in its own right, but easily dressed up. My go-to recipe for spaghetti squash is garlic and butter (or ghee). It really doesn’t need much else. And remember, butter is actually good for you! Stop by your farmers market and take home one of these yellow beauties. (If you don’t have a garden in your backyard, your local supermarket will carry these ingredients – and trust me, it will be a seriously affordable meal!)
I cooked this dish for my friend Emmita’s family, during a weekend romp in New Paltz, NY. Serve with a side salad. With Emmita’s harvesting hands, I chose a mix of hearty Autumn greens with nasturtiums, those beautiful, spicy, edible flowers.
- 1 spaghetti squash
- 3 tablespoons butter (sub with Himalayan Pink Salt Grass-Fed Ghee Butter by 4th & Heart, 9 Ounce, Pasture Raised, Non-GMO, Lactose Free, Certified Paleo" class="ingredient-link" target="_blank">Ghee)
- 1.5 tablespoons minced garlic
- 1 cup coarsely chopped parsley leaves, stripped from stem
- salt & freshly ground black pepper, to taste
- (1) Bake the squash, whole, in the oven at 375F for 1 hour until you can easily pierce the skin with a knife.
- (2) Using a fork or knife, carefully (as in, don't hurt yourself!) pucker and pierce the skin several times evenly around the squash. Place the squash in a baking dish with 1/2 inch water. Microwave the squash for 10-12 minutes, rotating the squash halfway through.
- Allow the squash to cool, and the cut the squash in half. Scoop out the seeds and discard.
- Scrape out the flesh and put it in a serving dish! If it still seems hard, return the halves to the oven face-up for 10 minutes, or microwave for 3-5. When you scrape the flesh, it should come out easily, but should still be slightly crunchy (not mushy).
- In a small pan or skillet, melt the butter.
- Add the garlic and saute until it begins to brown.
- Add the parsley and simmer until it just begins to wilt.
- Remove the parsley-garlic sauce and pour over the spaghetti squash.
- Add salt and pepper, and toss well.