Yield: 36 crostinis
1 each Spaghetti Squash
As Needed Olive Oil, Extra Virgin
To Taste Kosher Salt
To Taste Cracked Black Pepper
1 each Shallot, finely chopped
1 T Garlic, finely chopped
¼ cup Fresh Herbs, finely chopped
2 T Tomato Chutney
8 oz. Chevrè Goat Cheese
1 each French baguette, Sliced for Bruschetta
- Preheat oven to 400ºF.
- Carefully cut squash in half lengthwise using a large, sharp knife. Scoop out seeds with a spoon and discard. Brush squash with olive oil and season with salt and pepper and place on a sheet pan cut side down.
- Bake for 25 to 30 minutes or until outside is fork tender and cut edges are starting to brown.
- Remove from oven and allow to cool.
- When squash is cool enough to handle, scrape out the insides using a fork. The flesh will come away from the skin in spaghetti-like strands.
- Place squash in a bowl and toss with 2 tablespoons olive oil, chopped herbs, shallot, garlic, salt and pepper.
- Arrange toasted bread on a serving tray. Top each with a smear of chevrè, a mound of spaghetti squash mixture, a small spoonful of tomato chutney, and a sprinkle of herbs. Serve at room temperature.
Spaghetti Squash Fritters
Yield: 6 small fritters
1 cup Spaghetti Squash, Cooked
2 each Eggs
¼ tsp Garlic, finely chopped
1 cup Arugula, cut chiffonade
To taste Sea salt and pepper
1 - 2 tsp Herbs, finely chopped
1 – 2 T Cooking Oil
- Cook spaghetti squash with same technique as for crostinis. Place the spaghetti squash strands in a clean kitchen towel and squeeze out as much water as possible over the sink. The squash will reduce in volume by about half. With a fork, gently mix together the eggs and drained spaghetti squash. Season the batter with salt, pepper, and herbs, arugula and garlic.
- In a sauté pan heat up 2 tbsp. of cooking oil. Add a spoonful of batter into the pan and cook until golden and flip.
- Serve as a side dish.