by Emily Rotz
One spaghetti squash, cut in half lengthwise.
Scoop out the seeds and place face down on oiled cookie sheet. Bake 350 degrees for 30-35 minutes. If desired, roast cherry or grape tomatoes right on the cookie sheet with the squash.
While the squash is baking, slice vegetables or meat and saute 10-15 minutes over medium heat in olive oil. Try any of the following:
–Tofu or chicken (cook first on higher temperatures, then turn down when adding vegetables).
–Cauliflower, broccoli, bell peppers, snow peas, zucchini, carrots, yellow squash, black olives.
Season vegetables in a pan with onion powder, garlic powder, sea salt and pesto. For added flavor, toast with 3 cups of pine nuts over medium-low heat in a small fry pan for 5-8 minutes; shake the pan occasionally to promote even toasting until golden.
When squash is done, let it cool slightly before using a fork to scrape out the strands into a large bowl. Toss the squash with a little olive oil then add the veggies and tofu or meat. Sprinkle with Parmesan cheese (as much as you like) over the whole thing.
I do this recipe column weekly because it gives me great joy to write about food and individuals. I get such immense joy when people come up to me on the street and say “Hey, you’re the recipe lady” or better yet “I tried the recipe for root beer float cookies, and I loved how they tasted like macadamia nut cookies.” Or “I look forward to your recipe every week.” My own son just said, “You can make that soup of Andy Nelson’s and bring it over – I love it!”
But this week I got a wonderful surprise when I got a recipe from Emily Rotz, from Milaca, in my mail. She said: “I enjoy reading your column. I have been a vegetarian for 15 years and it has opened up a new world of foods and flavors. I know that I’m not the only one in Milaca, so I wanted to share a recipe I came up with that is versatile with vegetables and meat. My mother, who practices a paleo diet (no gluten, sugar or dairy) also enjoys this recipe. I call it Squash Scramble.”
I was so excited to get this recipe in the mail and have been promising a planted flower this past couple weeks to whomever sent in a recipe and a story of being a mom or about their mom and what foods they like to eat. When I got the letter, I rushed to the nursery to get a plant for Emily. I took it over to her house; she was in her back flower garden. It was a joy to meet her and her son Everette. I left her yard that sunny afternoon with a great big smile on my face.
If you want to make the “recipe lady” smile, send me a recipe and I will bring you a plant. We will then both be smiling. My address is Laurie Gahm at 445 Third Ave. NW, Milaca, MN 56353.