Adventures in Spaghetti Squash
Ever since I was in Weight Watchers (senior year of high school) and some cookbook or pamphlet tried to sell me on spaghetti squash as a healthy alternative to pasta, I have been fairly pissed at that whole cooking trope.
Sure, it may cook up into stringy bits that are morphologically like spaghetti, but that doesn’t mean it tastes the same or should function the same – it’s a squash! A little marinara sauce on top is just gross.
I’ve ranted on this point many times over the years, just not before to you.
But then today I somehow managed to cook spaghetti squash so that it tasted just like cheap ramen. Kid you not. No idea how. I just sliced it in half, removed the seeds, filled the hollow with homemade stock, and baked it for an hour or so (cut side up because it’s tidier that way and doesn’t get as sodden as cut side down in water).
End result? just like ramen. So I added a drizzle of sesame oil, some soy sauce, and a bit of pepper.
All right, so they weren’t chicken wings – they were cornish hen wings. See, my parents don’t eat as much as they used to, so after my mother made a dinner where each of them had a wee cornish hen my father had eaten half of one breast and my mother had eaten most of one breast and one thigh. The rest went to me.
And while I boned the chicken, I wasn’t going to strip the meat off the wee little wings because that was too little return for the effort – so I just pulled them off whole.
So you’d think a cookbook that was all chicken all the time and nothing but chicken would have a recipe for wings. Not so much. But I found a likely recipe for random chicken bits. I ended up summarizing the pepper, cilantro, garlic, lime, whatever, paste for the marinade as a heaping teaspoon of the thai paste I had leftover in the fridge. After a couple hours, I cooked the marinated wings in a bit of oil and then right at the end drizzled oil and say sauce over them for the sauce.