Wednesday, November 4, 2009

A double header, part 1

I know, I know. I already sort of failed my National Blog Month challenge, sort of. See the challenge only said we had to write 30 posts in 30 days and technically, I still can. So tonight I have a double header for you, the first, cooked by me, and the second, in a few hours, by Gian Luca.
So here goes- Part 1.

My friend Jann is one of the many people who are allergic to gluten. Almost everyday at the restaurant a customer asks what items can be made without gluten and surprisingly there are lots. Yet, it is still difficult for people with gluten intolerance to have a warm comforting meal, and it is especially difficult to have pasta.
The other day Jann asked me for some gluten-free recipes and, being Italian, I thought I'd never come up with any. But as I scanned the isle of the supermarket on Sunday, I saw Spaghetti Squash and remembered the savory satisfying flavor. This would be perfect for Jann, since its consistency is very similar to spaghetti and can be topped with sauce and cheese. I opted to play up the spicy autumn flavors of the squash by pairing it with Andouille sausage. Even Gian Luca, who could eat pasta every night, loved the dish.

Spaghetti Squash with Andouille Sausage

1 Spaghetti Squash
1 medium andouille sausage ( or spanish chorizo)
1 tbsp butter
1 tbsp extra virgin olive oil
2 tbsp chopped italian parsely
salt and pepper to taste
grated pecorino romano (optional)

Cut squash in half length-wise and remove the seeds. Place cut side down in a large pot in 2 inches of water. Cover and bring to boil, allowing the steam to cook the squash for 20 minutes. Drain and let cool.
Once cool, scrape the insides of the squash with a fork. The pulp with come off in spaghetti-like strands, hence the name.

Place pulp in a bowl and add butter, oil, salt and pepper. Toss until coated

Slice sausage in diagonally cut 1/2" pieces. Heat in non-stick skillet or grill pan.

Place spaghetti squash on dish and top with the sausage. Sprinkle with pecorino romano cheese and fresh parsley.

See you tonight for part 2!