Tuesday, February 17, 2015

Local Spaghetti Squash Salad with Goat Cheese and Port Wine Vinaigrette (Serves 6-8)

Squash Ingredients:

1 Spaghetti squash Juice of one lemon
1 TBSP butter
1 TBSP grape-seed oil
1 TBSP honey
1 sprig thyme
1 sprig sage
Salt and pepper


Preheat oven to 350. Cut Spaghetti squash in half and with a spoon scrap out seeds. Place in a deep casserole dish and season squash with salt and pepper, sage, thyme, honey, and butter. Add ½ inch of water to your casserole dish, cover with aluminum foil, and bake in the oven for 25-35 minutes (depending on the size of your squash). Check after 25 minutes to see if the squash will pull away from the skin with your fingers. If squash pulls away easily, remove from oven and set aside to cool. If not, squash may require an additional 5-10 minutes. Let rest for 20 minutes and remove/discard herbs, but let the juice remain. Take a salad fork and gently pull the squash from the skin. Go all the way around the squash and then pull from the center. This should look like spaghetti in a bowl. Add lemon juice and grape-seed oil and season with salt and pepper. Refrigerate until you are ready to serve.

Goat Cheese Mousse Ingredients:

1- 10 ounce log fresh goat cheese
2 TBSP olive oil
2 TBSP heavy cream
Juice of ½ a lemon
Salt and pepper


Place goat cheese in a bowl 30 minutes before you are ready to make. Add olive oil, lemon juice, heavy cream and mix with a spatula. Season with salt and pepper. Place in a piping bag and refrigerate. Remove from the refrigerator 30 minutes before serving.

Vinaigrette Ingredients:

1 pint port wine
2 ounces sherry vinegar
2 ounces water
8 ounces grape-seed oil
1 TBSP Dijon mustard
Salt and pepper 1 -6 to 8 ounce bag of mixed greens


Over medium heat reduce port wine to ¼ cup. Remove from heat and pour into a medium sized mixing bowl. Add mustard, water, and vinegar. With a whisk, slowly add grapeseed oil while whisking briskly until all of the oil is incorporated. Season with salt and pepper. Ready to serve.

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