Roasted Spaghetti Squash, Tomato Chutney and Goat Cheese Crostini

Yield: 36 crostinis

Ingredients

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

Instructions

  1. Preheat oven to 400ºF.
  2. 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.
  3. Bake for 25 to 30 minutes or until outside is fork tender and cut edges are starting to brown.
  4. Remove from oven and allow to cool.
  5. 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.
  6. Place squash in a bowl and toss with 2 tablespoons olive oil, chopped herbs, shallot, garlic, salt and pepper.
  7. 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

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. Serve as a side dish.