Do you know what’s really, really good? Creamy, braised leeks.
Aren’t they pretty?
By now you probably know that on the off-chance that I had fast food as a kid; I was the girl who used to ask for the McDonald’s special, #2, hold the cheese, hold the onion, and you know what?
Leeks are basically mildly flavored onions and Ifrigginlovethem.
They’re also a good source of vitamins A, K and folate (based on a 89 gram serving). Add a little spaghetti squash, cheese and seasonings and you’re in business.
Speaking of spaghetti squash, it strikes me as one of those odd autumn vegetables that’s abundant, but underutilized because few people attempt to do more than use it as a substitute for pasta with red sauce.
Red sauce and spaghetti squash is of course an excellent choice, but I always find that it doesn’t satisfied me. Instead, I’ve started to look for new ways to prepare the squash that celebrate it for what it is and not what I’m pretending it is; and I think I’ve found a good one.
It’s creamy, it has texture and the gorgonzola adds just a touch of tang to balance out the flavors.
What’s your favorite way to prepare spaghetti squash?
- 1/2 medium-sized spaghetti squash
- 1 large leek
- 1 tbsp butter
- 2 tbsp dry white wine
- 1 tbsp gorgonzola
- salt and pepper to taste
- Place squash cut side down on a microwave safe dish, cover with plastic wrap, and cook on high for 10-15 minutes (time will vary based on your microwave).
- While the squash is cooking, melt the butter in a shallow pan over medium high.
- Slice and clean your leek, place in pan with butter, salt and pepper and sauté until the leeks start to soften, or about 3 minutes. Add the wine and then simmer for another 2-3 minutes
- By now the squash has probably cooled enough that you can comfortably scoop it out. To quickly achieve the pasta like effect, I recommend using a fork.
- Mix together the braised leeks and squash, top with gorgonzola and enjoy hot!