Sorry, forgot to post this part of the Seder.
Looking for ways to minimize serve-yourself dishes at the meal, I came up with this soup. The idea was a clear vegetable broth, so you could see the squash strands, and a spoonful of tri-color quinoa to perk it up.
I had fun with the service. Last time I was on a cruise, they had a great way to serve soup. They brought a bowl with the chunky parts in it, then a teapot with the hot liquid. The servers did not have to carry bowls of hot soup, and it made for a cute presentation. Now that my dining room is a bit of a walk from the kitchen, I did the same thing here. My guest loved the novelty, and I'm definitely doing it again.
1 small spaghetti squash (about 2 lbs)
1/2 C dry quinoa
1 quart vegetable broth
salt and pepper to taste
1. To cook the squash, preheat oven to 375º. Wash gourd and puncture in several places so it doesn't explode. Place on a rimmed baking sheet or in a roasting pan. Bake 1 hour, turn over, and bake an additional 30 minutes. Allow to cool enough to handle, about 30 minutes. Cut in half, scoop out seeds, and use a fork to pull apart spaghetti-like fibers. This can be done ahead, even a day or two before.
2. Cook quinoa according to package instructions. This may include a pre-soak. Fluff with a fork. Can also be done ahead.
3. Heat broth to boiling. Check for seasonings and adjust as needed.
4. Place squash fibers and about 1/3 C of quinoa in each bowl. Pour in hot broth (teapot serving optional) and serve.
Difficulty rating :)
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