CHARLOTTE, N.C. – Chef Troy prepares two recipes with one of fall’s favorite vegetables…squash.
Chef Troy is preapring today’s recipes with Swiss Diamond Cookware.Β Find out more about Swiss Diamond Cookware at their website swissdiamond.us.
Click HERE to purchase Chef Troy’s cookbook “Pseudo Southern.”
Cheesy Spaghetti Squash Bake
β’ 1 Each-Spaghetti Squash-large about 5 pounds
β’ To Drizzle-Olive Oil
β’ To Taste-Kosher Salt/Black Pepper
β’ 3 Tablespoons-Butter
β’ ΒΌ Cup-Onion-medium diced
β’ 3 Tablespoons-All Purpose Flour
β’ 2 Cups-Milk
β’ 2 Cups-Cheddar Cheese-shredded
β’ ΒΌ Cup-Parmesan Cheese-grated, plus extra to top
β’ 2 Cups-Mustard Greens-or turnip, spinach, kale
β’ To Taste-Crushed Red Pepper
Directions
Β 1. Preheat oven to 375 degrees
Β 2. Cut squash in half length ways, drizzle cut side with a little olive oil.
Β 3. Season with salt and pepper and place on a foil lined sheet tray cut side down.
Β 4. Bake for 30 to 45 minutes or until a knife inserted into the squash removes easily.
Β 5. Remove squash from oven and flip over exposing inner flesh of squash.
Β 6. Using a kitchen towel to hold squash and a large spoon, scoop out flesh, yields approximately 5- 6 cups.
Β 7. Melt butter in pot over medium heat and add the onion.
Β 8. Cook until onions are soft and translucent, 2-3 minutes.
Β 9. In a bowl whisk together milk and flour.
10. Add to pot and stir to incorporate, bring to a boil, and reduce heat to thicken.
11. Add cheese/greens and season with salt/pepper/crushed red
12. Stir to melt/wilt and remove from heat.
13. Butter an oven save dish/casserole and add squash mixture and top with parmesan cheese.
14. Place in oven and bake until golden and gooey, 20-25 minutes.
Green Chili-Sausage-Rice Stuffed Roasted Acorn Squash
Squash
β’ 2 Each-Acorn Squash
β’ To Drizzle-Extra Virgin Olive Oil
β’ To Taste-Chef Troy Back Rub-or kosher salt and black pepper
Β Stuffing
β’ 1/2 Cup-Long Grain White Rice
β’ 1 Cup-Chicken or Vegetable Stock
β’ To Taste-Kosher Salt/Black Pepper
β’ 2 Links-Spicy Italian Sausage-or Mexican Chorizo, casing removed
β’ 1 Can-Green Chilies
β’ 3 Each-Green Onions-sliced thin, separated white from green
β’ 1 Each-Egg-beaten
β’ 1/4 Cup-Panko Bread Crumbs-toasted
Directions
Β 1. Preheat oven to 400 degrees.
Β 2. Cut squash in half drizzle with oil and season.
Β 3. Place cut side down on a foil lined sheet tray and bake for until tender, about 45 minutes.
Β 4. While squash is baking, start rice by bringing rice and chicken stock to a boil.
Β 5. Season with salt, pepper, stir to combine, cover and lower heat to low.
Β 6. Cook untouched for 13 minutes and remove from heat.
Β 7. Leave covered and let rice stand (at least 10 minutes) while preparing sausage.
Β 8. Heat a sautΓ© pan over medium high heat, add sausage and begin breaking up using a wooden spoon.
Β 9. Add green chili and continue to cook until sausage is slightly crisp and cooked through.
10. Add white parts of onion, stir to incorporate, remove from pan and drain on a paper towel lined plate.
11. Remove squash from oven, leave oven on.
12. Combine sausage mixture, green parts of onion with rice.
13. Add egg, stir to combine and place stuffing in squash and top with bread crumbs.
14. Pace back in oven until warmed through, about 10-12 minutes.
15. Remove from oven and serve whole or cut in half.
Β
