This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Tuesday, August 28, 2012

Posh Spaghetti Squash

This A.M. I have to tell you I got a little posh with my squash last night. I made spaghetti squash and instead of doing Italian style tomato sauce as it is traditionally served, I made up my own tequila lime tomato sauce to top the squash. With chorizo, shrimp and queso fresco finishing the dish off, we had a Spanish inspired sauce that will remind you of zesty salsa but with a thicker consistency.

For those of you that are unfamiliar with spaghetti squash, it is a large gourd that when cooked the insides come apart in strings similar to spaghetti, hence the name.  With next to no calories it is a starch (well a veggie that mimics a starch) you can feel good about. I will give you step by step instructions on how to cook it. As for the sauce, try out mine or serve it with marinara and meatballs, garlic butter sauce or even bolognese style. Whatever you end up making, don't be afraid to get a little posh with your squash!






Spaghetti Squash Prep

Preheat oven to 375. Prick squash all over (if you don't there is a small chance it could explode in the oven!), set in a shallow baking pan and bake for one hour. Allow to cool for about 20 minutes so it won't be too hot to handle. Cut it in half and scoop out the seeds and fibrous threads(they are connected to the seeds and are a little darker than the rest of the insides) out. Now with a fork scrape all around the insides to shred the pulp into strands. Place in a bowl, top with sauce and serve.




Spaghetti Squash with Shrimp and Chorizo topped with Tequila Lime Tomato Sauce

1 Spaghetti Squash
4 small pre-cooked chorizo sausages (I love Goya brand), sliced
1/2 pound uncooked shrimp, tails removed
queso fresco, about 1/2 cup for topping
fresh cilantro for garnish
lime wedges for garnish

1/2 poblano pepper, minced
1/2 yellow onion, minced
3 garlic cloves, minced
1 12 oz can of tomatos with green chillis
1 12 oz can of tomatos with habeneros
6 oz of tomato paste
1/2 cup chicken broth, low sodium
1/4 cup tequilla
juice from a lime
1 tablespoon sea salt
3 tablespoons sugar
1/2 tablespoon cumin
few turns of cracked pepper

While the squash is baking, prepare the sauce. In a medium sauce pan saute poblano pepper, onion and garlic for about 5 minutes until softened. Add cans of tomatoes, paste, broth, tequila, lime juice,  salt, sugar, cumin and pepper. Stir until the sauce comes to a boil, reduce heat and allow to simmer until serving time, stirring occasionally. For picky eaters, put anywhere from half the sauce to all the sauce in the food processor to smooth, just before serving time. Put back in saucepan to simmer for 5 minutes before serving. I like the texture when I puree half and add it back in with the chunky.

Now have your boyfriend, guest, husband etc... prepare the squash while you in a small frying pan saute the chorizo and shrimp for about 5 minutes. The shrimp should be cooked through and the chorizo slightly browned.

To build the dish, place spaghetti squash on  each plate, top with sauce, add meat, cheese and garnish with cilantro and a lime wedge.







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