You can also toss the cooked squash with half a cup of orange juice, the same amount of chopped parsley and a little salt or pepper for a warm salad or side dish. Any leftovers can be eaten cold the next day or reheated in the microwave. (Listed on the Spaghetti Squash Ideas page)So the other recipe on the CSA webpage is a spaghetti squash lasagna which got me to thinking about the Greek "lasagna" dish pastistio. I first had this dish while married to my first ex-husband. His mother (Ya-ya) made an excellent, if meaty, pastistio. For years, I've substituted veggie burgers for the traditional ground lamb or beef with pretty tasty results, but this weekend I set out to find whether I could recreate this dish using spaghetti squash instead of noodles. It worked! In fact, I think I prefer it with the tiny strands of squash instead of macaroni.
This recipe does take some work, but it's well worth it. We had enough for leftovers and it was even better re-heated! Here's the recipe:
The "noodle" part:
1 medium sized spaghetti squash, halved, seeded, cooked and cooled. Set aside.
The "hambuger" part:
2 cups of ground veggie meat (I used a mixture of Lightlife Gimme Lean sausage and Morningstar Farms Grillers) OR 2 cups cooked lentils OR 1/2 lb. ground meat (traditional is lamb or beef)
1 onion, chopped
2 T. olive oil
1 tsp. dried oregano
1/2 tsp ground cinnamon (yes, cinnamon - you'd better put that in!)
1/2 tsp smoked paprika
1/2 tsp white pepper
2 cloves garlic, chopped
salt to taste
3 T tomato paste
3 T water
Saute the onion and "meaty stuff" in the olive oil. when it's almost finished, add the oregano, garlic and spices. Cook for 1-2 minutes more until the spices become aromatic. Then add the tomato paste and water. Mix well. Put aside.
The white sauce part:
1 T butter
1 T olive oil
1 T white flour
3 cups milk
1-1/2 c grated Parmesan cheese
Melt the butter and oil together in a heavy sauce pan. Add the flour and stir until the mixture becomes somewhat lighter in color. Add the milk all at once and stir with a wire whisk until it's creamy and hot. Add 1-1/4 c. of the Parmesan cheese and stir until it's once again creamy. Set aside.
To build it:
Pull the strands out of half the squash and put it i the bottom of a greased 9 x 9 casserole dish. press it down a little so it's flat against the bottom of the dish.
Add the meat mixture over the squash. Spread it evenly.
Pull out the strands from the second half of the squash and put those on top of the "meat" part. gently press everything down a bit with the back of a spoon.
Pour half the white sauce on top. use a table knife to make sure the sauce gets down into the dish. You should be able to add the rest of the white to the top. Sprinkle the top with the remaining Parmesan cheese, a little ground cinnamon, and some ground oregano.
Bake at 400 degrees for 35-45 minutes or utl the top is bubbly and browned. Cool after a half an hour before digging in!