Things happen, and when things happen we all have to be adaptable. When a snowstorm cancelled my plans to teach a medieval cooking class on the other side of the state I found myself needing to cook more meat in less time than I usually like to serve at home. That's fine, we have to do what we have to do and it's not like it's a huge sacrifice. I'd been planning to serve some vegetables anyway. On the day I decided to serve meatballs I had a choice to make. I chose a meatball recipe that I thought would appeal to my daughter - it was pleasantly sour. The thing is she really doesn't like the idea of meatballs. I could either make her a separate meal - usually frozen tortellini - or I could have something else on the table that she would eat. If I asked her she'd say "tortellini," because that's her favorite food. I on the other hand would prefer that she accustom herself to eating the same food that the rest of us are eating. She has always loved squash in all its forms. She loves yogurt and has an unwholesome (but probably inherited) obsession with garlic.
She was getting squash.
As it turns out, we avoided the word "meatball" and she ate three helpings of the main dish so all my contrivances were unnecessary. Unnecessary, but delicious. We all enjoyed this dish, which is simple enough for a side dish but substantial enough for a vegetarian main dish. I used the leftover, cooled oil from roasting the onion for another recipe and that contributed a subtle but interesting flavor. I wouldn't recommend roasting an onion just for the sake of making this dish but if you have a reason to roast an onion anyway it's worth saving the oil.
Spaghetti Squash with Yogurt-Garlic Sauce (serves 4; approx. $2.08/serving)
1 spaghetti squash, halved
9 garlic cloves, crushed
2 cups fat-free Greek yogurt
1/2 teaspoon kosher salt
1 teaspoon ground coriander
1 tablespoon roasted onion olive oil (see above)
Equipment:
- Baking sheet
- Fork
- Mixing bowl
- Preheat your oven to 450︒.
- Put your spaghetti squash halves, cut side up, on the baking tray and roast until done (about 30 minutes.)
- Remove from the oven and let cool until you can handle it safely with gloves on.
- Meanwhile, combine the remaining ingredients in the mixing bowl. Mix them very well - you don't want your guests to get a mouth full of just garlic!
- When you can handle touching the squash, discard the seeds as best you can. Score the flesh with a fork. You will get the flesh to come out in strings. Set aside.
- Lay about half of your yogurt sauce on the bottom of your serving vessel. Put your squash on top of the yogurt layer and pour the remaining sauce on top of the squash.
- Serve.
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