Skip to main content

Mexetti Squash

So I wanted to use the spaghetti squash but I wasn't in the mood for the usual Italian meatball pseudo-spaghetti. I also wanted something just as quick and easy so I browsed around on the internet and got an idea to use Mexican flavors. Here is what I served everyone tonight so we can remember it. There are no real measurements since every squash is a different size.

Cut a spaghetti squash in half and remove the seeds.
In a microwaveable dish, place one half skin side down so it can be filled with:

cooked, cut up chicken
diced Hatch chiles
zucchini, chopped finely
red bell pepper, chopped finely
onion, chopped finely OR onion powder sprinkled on top

Sprinkle it all with a little salt, pepper and cumin
and shredded Jack, Manchego or other cheese
Pour some enchilada sauce over it all.
Add some heat with salsa, chile powder or whatever you like or not.
Cover and cook-
I microwaved a large half for about 15 minutes
The smaller half only took 10 minutes.

I served it with oranges.  It was just a quick, simple meal.



Comments

Popular posts from this blog

03-24 Klarsuppe (Danish Meatball and Dumpling Soup)

This is a traditional soup served at the beginning of a feast in Denmark to celebrate a Lutheran confirmation. Great Grandpa Anderson most likely ate it many times.
It is Bri's favorite Sunday dinner. It takes time but it's worth it!

Prepare meatballs in food processor or use hand mixer. The secret to tender meatballs is to beat them into submission. (Technically, it breaks down the tissue)
Beat together until pink color is gone:
1/2 lb ground beef, turkey or pork (or combination)
1/2 c onion, finely chopped
Then add, beating well:
1 t salt
1/4 t pepper
1/8 t allspice, ground
In separate bowl, mix into paste:
3 T flour
3 T milk
Add paste to meat mixture and beat again.
Then mix in
1 egg white
Beat well and let stand at least 30 minutes to absorb liquids thoroughly.
To cook:
In skillet, bring 2 inches of water to boil and salt generously.
Using teaspoon, shape about 40 small meatballs and drop into boiling water for 4-5 minutes
Lift cooked meatballs and place in strainer, rinse with cold water…

06-01 Kaeshi - soup base for Udon, etc.

This needs an explanation and notes!
Kaeshi is a soup base, a concentrate that can be stored in the refrigerator for a long time in a tightly sealed glass jar/container.
This recipe makes 6 c of concentrated soup base. You add desired amount of water and then add meat, veggies &/or noodles to create your soup. (see Udon recipe for basic idea)

The recommended ratio is one cup of base to one cup of water but we find it way too strong and salty, especially with traditional soy sauce so I recommend one cup of base to 3-5 cups of water. It can also be diluted with a veggie or chicken broth but it will taste different. Taste the soup while you are cooking to get it to your taste.
You can also use this base for a tempura dipping sauce with a ratio of one cup base to 5 cup water.
Another note is that this is the recipe for the Kanto region. Evidently in Kansai, they use one cup of sugar, so if you like it sweeter, feel free.

Kaeshi
Bring to a boil in saucepan:
3/4 c HonMirin (Japanese rice …

14 Feb 2015 Cold Cantaloupe Chicken

On a cookie sheet, toast*
1/2 c large nut pieces (I recommend hazel nuts but any nut will do)
at 350 degrees for 8 minutes in an oven, chop & set aside
*(or since you might be making this because its hot outside...toast in a skillet stovetop.  Just watch closer, they burn fast.)

Heat together in small dish
1/4 c fresh lemon juice 
2-3 torn mint leaves
One minute in the microwave and rest for 10 minutes

Whisk together in small bowl
1/3 c olive oil
2 T red wine vinegar
1/2 t sugar or other sweetener
salt & pepper
mint infused lemon juice from above, after discarding mint leaves

Toss together in a large bowl
1 lb chicken, cooked & cubed
1 2 lb cantaloupe, peeled and cubed
1/2 lb feta cheese crumbles, or parmesan or...

Pour dressing and nuts atop the chicken mixture, combine well
Serve atop baby spinach or other greens