Autumn, Spice Abuse

Spaghetti Squash Sauerkraut

2016-09-20-17-31-10My husband is really a joy to cook for, because he eats everything, he embraces nutrition, and he has a broad and varied palate. And he’s enormously patient. But he *hates* when foods try to masquerade as other foods. 

I guess I don’t really blame him. He happily chows down on any number of nutrient dense foods – and he’s wise in his portion control and doesn’t indulge too very much – so I think he sees these “hidden” foods as an assault to his intelligence – and diet. 

I say all that to say that Spaghetti Squash is a toughie for us. I’ve tried the whole “use it instead of pasta” and it isn’t well-received. Let’s just let pasta be pasta, that’s the general reception here. I’ve sauteed it with garlic and olive oil… that makes a nice side dish. 

And then… epiphany! I was pondering the texture of spaghetti squash. And realized it basically has the texture and tooth feel of sauerkraut. So… I wondered… could I just do a quick pickle on this stuff and have an “instant” sauerkraut?

I’m happy to tell you all that it worked. 
I sliced (hacked?) the spaghetti squash in half. (Does anyone know an easier way to do that?) I laid the halves in a shallow pan of water and microwaved on high for 10-15 minutes until the squash inside was soft and doing its spaghetti thing. 

I pulled out all the spaghetti squash and placed it in a bowl and covered it with the following Quick Pickle Mix… 

{My quick pickle mix is:}
1 cup water
1/3 cup vinegar
3 Tbs salt
Bring to a boil and then cool. 
Add 1 Tbs pickling spices (or make your own mix including any of the following: mustard seed, all spice, coriander, cloves, ginger, red pepper flakes, bay leaf, cinnamon, pepper corn, juniper berry, garlic)

Leave overnight (or a few hours if you can’t wait). Like any pickle, it’s wet. When I scoop out the squash to serve, I leave the excess juice behind. 

It’s super tasty on a ham sandwich! Or with meatloaf. Or just about anywhere you need that sweet sourness! Enjoy and Skål!

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